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5 from 1 vote

Crispy Homemade Steak Fries

Thick-cut potatoes baked or fried to golden perfection with a fluffy inside and crispy outside. The ultimate side dish for burgers, steaks, or any comfort meal.

Ingredients

  • 3 large russet potatoes scrubbed clean
  • 3 tablespoons olive oil or vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika optional
  • ½ teaspoon cayenne pepper optional
  • 2 tablespoons cornstarch
  • Fresh parsley chopped (for garnish)
  • Grated parmesan optional, for topping

Instructions

  • Cut each potato in half lengthwise, then slice each half into thick wedges—aim for 6–8 wedges per potato.
  • Place the wedges in a large bowl of cold water and soak for at least 30 minutes (up to 1 hour). This removes excess starch for crispier fries.
  • Drain the potatoes and pat them completely dry with paper towels. Toss with cornstarch in a bowl to lightly coat. Then drizzle with oil and season with garlic powder, paprika, salt, black pepper, onion powder, smoked paprika, and cayenne pepper. Mix until evenly coated.
  • Cooking Methods
  • Air Fryer (Crispiest):
  • Preheat air fryer to 400°F (200°C).
  • Arrange wedges in a single layer.
  • Air fry 15–20 minutes, shaking the basket halfway through, until golden and crispy.
  • Oven-Baked:
  • Preheat oven to 425°F (220°C).
  • Spread fries on a parchment-lined baking sheet in a single layer.
  • Bake 35–40 minutes, flipping halfway, until golden and crisp.
  • Deep Fry (Restaurant Style):
  • Heat 2 inches of vegetable oil in a heavy pan to 350°F (175°C).
  • Fry wedges in batches for 5–7 minutes until golden brown.
  • Drain on paper towels and sprinkle with extra salt.
  • Garnish with chopped fresh parsley and a sprinkle of grated Parmesan if desired. Serve hot with ketchup, ranch, or your favorite dipping sauce.