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.
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!
Oven Steak Fries
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
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
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!
Man, the tip about the crinkled foil is the best! The fries were also great! Thanks!
I made these tonight for our weekly Sibling Sunday dinner after church and they were a big hit. Thanks!
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!
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!
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 🙂
Hey, Nichole! If you’re baking them, I’m not exactly sure how long you’d need to do it for, just keep an eye on them and then let us know (do you like how I’m making you do all the dirty work? 🙂 )
If you’re serious about restaurant-style fries, go make these IMMEDIATELY. They are so good.
https://ourbestbites.com/2009/05/diner-style-french-fries-and-fry-sauce/
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
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.
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
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!!
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.
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!!!
TODAY I DID STEAK FRIES AT WORK AND THEY CAME OUT GOOD AND EVEYBODY LOVED THEM THANK YOU
AAAAAAAAAAAAAAAAAAHHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I STARTED COOKING AND I HAVE TO MAKE THIS ON MY MENU HOPE IT COMES OUT GOOD I’LL LET YOU KNOW THANKS
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!
They turned out great! Just a little too salty. I’ll cut down on the garlic salt next time.
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.
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.
Ah-ha! Now I know what fry sauce is! Thanks Sara. Can't wait to try this.
Lindz Sims- check out this post for fry sauce 🙂
https://ourbestbites.com/2009/05/diner-style-french-fries-and-fry-sauce.html
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)
Looking forward to trying these yummy fries! I LOVE that you quoted "Gilmore Girls". Love that Mrs. Kim!!
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!
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.
Boy am I glad I found your blog! I’ll be trying these delicious looking fries tonight!
We eat these all the time! I will have to try the foil trick next time I make them.
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.
These are also good if you want to put fresh parmesan cheese with the garlic. YUMMY!
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 🙂
Those look so good, I’m going to try them.
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.