Thick cut potatoes, three times cooked to get that creamy delicious inside with a golden crisp, crunchy outside.
Many occasions call for delicious, crispy, oven baked steak fries. You probably haven’t even scratched the surface of where/when you could be enjoying some of these beauties. Parties, picnics in the park, bike rides, exploring the zoo, when you’re home alone watching scary movies, on the train to work, heck, whip them out of your backpack on bike rides. The possibilities are endless.
Feel free to use these as a base for our Chips & Curry Recipe.
Type of potatoes for oven baked steak fries
Russets. Just grab those russets like it was no ones business.
Russets deliver that great golden fried outside while maintaining a creamy inside.
Russets. Russets. Russets.
Three times cooked?
Did you know that most of the french fries you’ve had in your lifetime have been twice fried?
This double fry method helps to maintain moisture within the fry while expelling water on the outside, giving fries that great crispy texture.
This steak fries recipe follows that logic and goes a little further with a quick broil at the end to make sure you get fluffy, creamy potato inside and a crispy, golden, crunchy outside.
Tips for Great Oven Baked Steak Fries
- Wash your potatoes – chemicals, pesticides and bacteria can easily find their way onto your precious taters, make sure you & your family don’t collect them in your bellies too.
- After the boiling hot soak, dry the fries – excess water makes it harder for your fries to get that beautiful crispy outside. Drying means they’ll have extra crunch!
- CORNSTARCH – use this trick for even more crunch. After you’ve soaked and dried the potatoes, toss them in a tablespoon of cornstarch, this will help to replace the starches our water bath washed away.
- Crank up the heat at the end – another important step to create that crispy beauty.
Oven Baked Steak Fries
- 2 russet potatoes (large)
- ¼ cup olive oil
- salt & pepper
- 1 tbsp cornstarch (optional)
- Wash & scrub the potatoes. Slice the washed russets to be about 1/2 inch width, don’t worry about being too precise but aim for that size with every cut.
- Heat the oven to 375°F.
- Place potato wedges in a deep bowl and run the hot water on your tap for a minute or so to get it really hot. Cover the sliced potatoes in hot water, so that no potatoes are sticking outside of the water. Let sit 10 minutes.
- Now this step is important, take each individual potato slice out of the water and dry it with a tea towel. The less moisture the crunchier the fry. In another bowl, toss the dried potato slices with the oil, coating evenly and spread onto a baking sheet. Salt & pepper the wedges.
- Bake at 375°F for 35min. Remove from the oven. Heat the oven to 450°F. Once up to temperature, put the potatoes back in the oven for another 10 minutes. Since not all ovens are made equally, if at the end of 10 minutes your wedges haven’t reached a desired golden crunch, switch the oven to broil and let them cook for another 5-8 minutes or until golden brown. Keep an eye on them to make sure none of them burn.
- Remove from the oven, let cool slightly and serve!