Oven Steak Fries

CATEGORIES: Kate, Oven Baked, Potatoes

Ah, french fries. The devil’s starchy fingers, as Mrs. Kim calls them. Fortunately for your heart, this recipe is actually healthy–you’re using the whole potato, including the nutritious skins, as well as coating them in some olive oil before baking them rather than deep-frying them. Of course, they’re still salty and, at least at my house, meet up with a little fry sauce at some point, but I try. I really do.

I got the original recipe from a girl I went to church with and, man, she had a lot of really yummy recipes for the skinny little thing she was! Then my friend Lisa mentioned the idea of using garlic salt, so I invented my own little garlicky peppery version. Over the years, I’ve tried lots of different flavor combinations, so just try some of them out and see what you love!
 
You’ll need 4 medium russet potatoes, 2 tablespoons of olive oil, and whatever spices you choose (see the notes in the printable recipe below.)

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and lightly spray with cooking spray. Set aside.

Mix spices and olive oil and set aside. Cut potatoes into 8 wedges each and place in a medium mixing bowl.

Add seasonings and olive oil to the potato wedges…

toss to coat. Arrange the potato wedges on the foil, trying to keep them from touching if you can help it.

Bake in preheated oven for 45 minutes. Serve with a variety of dipping sauces–ketchup, fry sauce, aioli, honey mustard, Sriracha, ranch dressing, malt vinegar, basically whatever you love!

Print

Oven Steak Fries

  • Author: kate jones

Description

These Oven Steak Fries only take a handful of simple ingredients–potatoes, herbs and spices, and olive oil–to come together for a super-easy family-friendly side dish! 


Ingredients

4 medium Russet potatoes, washed
2 tablespoons extra virgin olive oil
Seasonings (see below for some of our favorite combinations!)


Instructions

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and lightly spray with cooking spray. Set aside.

Mix spices in a medium mixing bowl. Add olive oil and combine well.

Cut potatoes into 8 wedges each. Add potato wedges to seasonings and toss to coat. Arrange the potato wedges on the foil, trying to keep them from touching if you can help it.

Bake in preheated oven for 45 minutes. Serve with a variety of dipping sauces–ketchup, fry sauce, aioli, honey mustard, Sriracha, ranch dressing, malt vinegar, basically whatever you love!

 


Notes

garlic pepper fries

1/2 teaspoon freshly-ground black pepper
2 1/4 teaspoon garlic salt
1/4 teaspoon parsley

everything bagel fries

2 1/2 teaspoons Trader Joe’s Everything but the Bagel Seasoning (or a similar brand)
1/2 teaspoon freshly ground black pepper

classic seasoned oven steak fries

1/2 teaspoon cumin
1 teaspoon chili powder
1 tsp. Kosher salt
1/2 teaspoon freshly ground black pepper
 

Onion steak fries

2 1/4 teaspoon Trader Joe’s Onion Salt
1/2 teaspoon freshly ground black pepper

rosemary garlic fries

2 teaspoons fresh or dry rosemary
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper

40 comments

  1. Ya know, I think the crumpled foil tip is one of the best I’ve ever heard. Before you told me that, my fries ALWAYS stuck to the foil and lost the yummy crunchy part when I peeled them off. I’ll love you forever for re-crunching my fries 🙂

  2. These are the prettiest fries I have ever seen. I want to reach through the computer screen and eat it! I’m really excited to make these.

  3. I tried these last week, and they are sooooo good. I only wish I made more. These will definitely be one of the “regulars” in my home. YUM.

  4. I made these for dinner a few days ago and they were awesome! I went with the garlic pepper ones because I like the crunchiness on the outside and the warm, soft goodness on the inside. I accidentally used a Tbsp. instead of a tsp. so I just tripled all of the seasoning ingredients and now have 2 more bags of seasoning ready to go for future use. Thanks a bunch!

  5. Looking forward to trying these yummy fries! I LOVE that you quoted "Gilmore Girls". Love that Mrs. Kim!!

  6. Hello! These look fabulous and I cannot wait to make them. But…what is "fry sauce" and do you have a recipe for it? Thanks! (PS: your recipes rock…I'm newly married and thus new to cooking–your blog has been so helpful)

  7. Made these tonight with the fauxtisserie chicken. They were awesome! I made the originalrecipe. They were crispy and flavorful on the outside and soft on the inside. Will definitely be making them again. A huge hit with my 4 kids as well.

  8. What do you think the difference between the crumpled foil and parchment paper is? I've been leaning towards parchment before foil lately.. just wondering if it will affect the crunchiness.

  9. My family and I loved these! Way better than anything from the grocer’s freezer aisle! Went with the original recipe. Trying the garlic version today. Used my crinkle cutter for fun crinkly fries!

  10. I STARTED COOKING AND I HAVE TO MAKE THIS ON MY MENU HOPE IT COMES OUT GOOD I’LL LET YOU KNOW THANKS

    1. AAAAAAAAAAAAAAAAAAHHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  11. I’m totally addicted to these fries! They grace our menu at least once a week. I was a little worried they were going to end up tasting like a taco because of the cumin and chili pepper.. but no.. just deliciousness. <3 <3 <3 I will never buy frozen fries again!!!

  12. I make over fries a lot, and this is a nice spice mix. I always use a stone tray to make the fries. Preheat it with the over, and make sure there isn’t excess oil. Flip wedges halfway through cooking. Fries come out really crispy on the stone.

  13. I made these from the cookbook this week, twice now. They are AWESOME!!! They cook perfectly. I LOVE the trick with the aluminum foil. I have a feeling as long as I have potatoes in my house, we’ll be eating these A LOT!!

  14. I made the original recipe fries tonight for dinner and they were sooo good! my husband LOVED them and said they were “even better than New York fries!” thanks for posting

  15. I’ve made these fries twice now. Not only are they incredibly easy, but everyone loves them. My only comment is that 1/4 tsp of parsley seems like way too little. I probably used 1/4 cup for 5 potatoes worth of fries.

  16. I made these last night and they turned out amazing!! Very hearty. I went with the garlic pepper mixture, and next time will try to original recipe. I highly recommend trying these. One question I have is, if you were to make the wedges smaller cut, more like restaurant fries, how would you adjust time or temp.? My bf loves fries and I am in a constant battle with trying to master them! Now that I have the steak fries down, I want to master the restaurant style as well 🙂

      1. Hi Kate! Thanks for the reply, well I don’t mind at all doing the dirty work one bit 🙂 I will check that link out, and let you know! Thanks again

  17. I am totally addicted to this site!! I LOVE cooking, and seeing peoples faces light up when they try something I make! With your recipes I never disappoint!! so simple, yet soooo divine! We are going away for a weekend with friends at our lake house and then entire menu is made from your site. Keep doing what your doing!

  18. Super great recipe – thanks! One thing. I kept looking at the picture…thinking ‘What is the green stuff?” I scrolled back up and looked at the picture of ingredients and I saw the parsley…you don’t list it in the ingredient list. Thanks again for the lovely recipe!

  19. I made these tonight for our weekly Sibling Sunday dinner after church and they were a big hit. Thanks!

  20. I made these a few nights ago when I needed a last minute side dish, and fries sounded like a good idea. They were amazing – so easy to prepare, used ingredients I already had on hand, and they tasted wonderful.

    Your site is the first place I come when I need a recipe, whether I have an idea of what I want and need specifics (like this one) or whether I’m just looking for a meal idea in general. Every recipe of yours I’ve tried (and I’ve tried many) has been a keeper. Thank you!

    1. I love a big, fat baked potato with my steak… but these are a wonderful alternative that I can eat with my fingers. The crinkled foil tip is the best. Potatoes are crispy on the outside and soft on the inside. There’s no limit to how you can season them. I think I’ll add some tarragon tonight.

  21. These are awesome. I’ve made them several times. They come out golden, appropriately crispy and delicious! I was just wondering though. Would placing them on a rack in the baking sheet get the same result as putting them on the crinkled foil?

  22. Would be nice if the print recipe actually had the baking directions on it…good thing I have a pen. lol

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