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These classic steak fries are crispy and perfectly seasoned! This recipe makes delicious thick wedges that are ideal for dipping.

Steak Fries
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Craving fries? Try these classic Steak Fries: perfect thick wedges that come out crispy on the outside and fluffy on the inside. The traditional steak fry you’ll find in a restaurant is deep fried, but they’re easy to make at home baked in an oven. They’re even more delicious, in our opinion! Make up a quick honey mustard dipping sauce and enjoy them as an easy side dish or tasty appetizer. Our 4 year old couldn’t get enough of them!

Ingredients for steak fries

First up, let’s start with definitions. Steak fries are thick wedge-cut fries that are baked or fried with the skin on. In contrast to French fries, steak fries have a larger, fluffier potato filling and are shaped like a wedge. They can baked or fried, and made with russet or Yukon gold potatoes. Our preference is russet because it makes for a fluffy interior (versus Yukon gold which is more creamy). Here’s what you’ll need for this steak fries recipe:

  • Russet potatoes
  • Olive oil
  • Garlic powder
  • Onion powder
  • Salt and pepper
Steak fries

What to look when buying the potatoes

Here are a few things to look for when you’re buying the potatoes for steak fries:

  • Use russet potatoes. Russet potatoes are ideal for steak fries, since they make the best fluffy interior. Save Yukon golds for these Parmesan Potato Wedges.
  • Use medium to large potatoes. We prefer medium potatoes because they make smaller wedges: and you get more out of each potato. Large potatoes work as well!
  • Look for potatoes without blemishes. You can’t cut off blemishes and dark spots of the potato or it takes out a big chunk of the wedge! So try to find potatoes with an unmarked exterior.

Cutting potatoes into wedges

The most important skill you’ll need for steak fries? How to cut potatoes into wedges. It might seem easy until you’re staring at that potato trying to envisage how to start. Here’s what to do:

  • Slice in half lengthwise. Place the potato on its side and using a large chef’s knife, slice it in half lengthwise.
  • Slice into quarters. Place the cut side of the potato down onto the cutting board, and cut it in half again to create quarters.
  • Slice into wedges. Place each potato quarter cut side up, then slice down the center of the quarter to create a wedge. This makes for 8 wedges per potato.
Steak fries recipe

How to make steak fries: a few tips

Restaurant style steak fries are typically deep fried. But it’s tricky to master deep frying at home (and it’s messy). For a homemade recipe, it’s easiest to make them baked in a hot oven. It’s just as delicious and they come out warm and crisp. Here are a few tips for making steak fries (or jump right to the recipe):

  • Preheat the oven to 425 degrees. High heat is best for getting crispy outsides.
  • Use parchment paper. Parchment paper helps with cleanup. Don’t use a silicon baking mat: it doesn’t get the outsides of the potatoes crispy enough.
  • Opt for fine sea salt. We’ve found that fine salt is easiest for seasoning fries: kosher salt tends to off. But you can use kosher if it’s all you have!
  • Roast until tender, about 35 minutes. Flip after 20 minutes.

Dipping sauces for steak fries

There are so many tasty sauces for dipping steak fries: much more than just ketchup! Here are a few gourmet sauces you can make at home:

Steak fries

More wedges and fries recipes

Once you’ve mastered these steak fries, there are lots more fries recipes to master! Here are a few more variations to try:

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Steak Fries

Easy Steak Fries

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


These classic steak fries are crispy and perfectly seasoned! This recipe makes delicious thick wedges that are ideal for dipping.


  • 2 pounds (2 large or 3 medium) russet potatoes, cut into 8 wedges each
  • 2 tablespoons olive oil
  • 1 teaspoon each garlic powder and onion powder
  • ¼ teaspoon ground black pepper
  • 1 teaspoon fine sea salt
  • Honey mustard, for serving


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cut the potatoes into wedges. Place them in a bowl with the olive oil, garlic powder, onion powder, black pepper, and ½ of the fine sea salt and mix until fully coated.
  3. Line two baking sheets with parchment paper. Place the wedges onto the sheet in a single layer. Sprinkle with the remaining ½ teaspoon fine sea salt over the top.
  4. Bake the wedges for 20 minutes. Remove the baking sheet from the oven and flip the potatoes using a fork. Reverse the baking sheet in the oven, and bake another 15 minutes until browned and crispy. Enjoy immediately, with honey mustard or another dipping sauce of choice.
  • Category: Side dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Beth G says:

    Oven temperature: 450° or 425°? Both are mentioned. Thanks!

    1. Sonja Overhiser says:

      This should be 425 — updated! Thank you so much.

  2. Sonja Overhiser says:

    Let us know if you have any questions!