Steak Fries at Home - Simple, Foolproof Recipe

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An easy, homemade steak fries recipe featuring simple instructions for how to cut and roast them to crispy perfection! Perfect for weeknight dinners!

The very best part is biting into a steak fry, cutting through a crunchy exterior and making your way into a pillowy-soft, creamy center. It's the contrast (and well, the fact that they're potatoes) that make them completely irresistible. This homemade steak fries recipe is a masterpiece, and always yields fries that are crunchy on the outside, soft on the inside, and everything you could possibly want in a steak fry at home.

Plus, it'sa healthier way to eat fries, and they're easy to make. Triple bonus.

Getting a crispy french fry isn't necessarily hard to come by,however, it can prove difficult to create a crunchy exterior without the process of frying andthe right kinda know-how. And this, my friends, is where roasting comes in.

HOW TO MAKE STEAK FRIES AT HOME

The trick to making perfect steak fries at home is to properly roast them. However, before you roast them, you'll need to cut them.

HOW TO CUT THEM

When roasting steak fries, it is important that all of your fries are similar in size. This will help them to cook evenly.

To cut the fries of equal thickness, quarter the potatoes lengthwise. Then, carefully, cut each quarter into thirds. This will provide you with perfectly-sized steak fries.

TIPS FOR ROASTING FRIES

Sure, if you wanted a crispy french fry at home, you could do what many restaurants do and double fry them. But, this method far exceeds the depths I will go for a family side dish. I barely even want to fry them once! So, roasting is the next best option, plus, it's a much healthier one.

DON'T CRAM THE PAN

There are two important qualifiers you should know for roasting: (1) you'recooking at a high temperature and (2) air should be able to circulate all around the item at hand. More specifically, air needs to be able to circulate in between the steak fries on the pan.

If you cram them all together, they will steam rather than roast. As you can imagine, steaming the potatoes will not produce a crispy, crunchy exterior.

If you can't spread your fries across the pan with space in between, just bite the bullet and pull out a second sheet pan. Trust me, it's worth it.

USE THE RIGHT OIL

The oil also allows us to develop a browned and crunchy exterior. The oil you choose is important, as different oils have different smoke points.

For this recipe, in particular, we are cooking at a fairly high temperature, so choosing an oil with a higher smoke-point is essential to developing a golden-brown crust, rather than a (wamp, wamp, wamp) blackened one. Canola oil or vegetable oil is best for this recipe.

TOSS THE FRIES HALFWAY THROUGH COOKING

Another easy trick we'll put to good use for this recipe is to turn the fries half-way through the cooking process. this allows for the wedges to cook evenly on both sides. I recommend using either parchment paper or nonstick aluminum foil to make for quick-flipping. And folks, that's really all there is to it.

Steak Fries at Home - Simple, Foolproof Recipe | The Anthony Kitchen (2024)