Steak Fries
Thick-cut Russet potato wedges roast at 425°F with paprika and savory steak seasoning, creating deeply browned, blistered edges and steamy, tender centers in 45 minutes.
Equipment
- Parchment-lined baking sheet
- large bowl
Ingredients
- 1 lb. russet potatoes
- 1 Tbsp cooking oil
- 1/2 Tbsp paprika
- 1/2 Tbsp steak seasoning
Instructions
- Heat the oven to 425°F, scrub the potatoes well, then cut each one lengthwise into quarters and divide every quarter into three wedges. Aim for about 12 similarly sized wedges per potato so the narrow ends do not brown long before the thick centers soften.
- Put the wedges in a large bowl with the cooking oil, paprika, and steak seasoning, then toss until every surface is coated. The spices should form an even reddish layer with no dry patches hiding between the wedges.
- Arrange the seasoned wedges in one layer on a parchment-lined baking sheet and roast for 35 minutes, turning them once at about the 20-minute mark. Listen for a steady sizzle before flipping, then look for deep golden ridges and a fork that slides smoothly into the thickest piece.
- Move the hot wedges to plates and serve right away. The crust is at its best when the fries are still crackling at the edges and the centers are soft and steamy.
Notes
Texture tip: Pat the sliced wedges thoroughly dry with a clean kitchen towel before adding oil. Removing surface moisture prevents trapped steam and helps spices adhere.
Spacing: Spread wedges apart on the baking sheet without touching. Crowding the pan traps steam, making the fries pale and soggy instead of crisp.
Storage: Cool leftover wedges and refrigerate in an airtight container within two hours, keeping at 40°F or below for up to three to four days.
Reheating: Reheat leftovers in a hot oven or air fryer in a single layer until crackling again. Avoid using the microwave, which softens the crust and turns centers gummy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.