The Secret Hack to Making Restaurant-Worthy Steak Fries in a Snap

You’ve been craving those signature steak fries served at your favorite restaurant. But you can’t seem to replicate the chunky wedges with a knife. Some are thick, some are thin and some are a little of both. The answer is in your kitchen drawer! Time to learn the secret hack to making steak’s crispy sidekick.

When you’re done, you’ll want to take a bite out of these gorgeous steak recipes.

How to Make Steak Fries

The best potato for this recipe, according to our Test Kitchen, is the good old russet. For a twist, try sweet potatoes like we did here. There’s no need to peel your potatoes—the skin will get crispy and flavorful during baking. Plus, that’s where many of the nutrients are.

Ingredients

• 4 medium potatoes
• 1 tablespoon oil (we suggest one with a high smoke point)
• 1 tablespoon, total, herbs and spices of your choice

Directions

Step 1: Make them stable

Preheat your oven to 400ºF. Cut one end off the potato. This will help it stand upright during slicing—you don’t want it rolling around!

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Step 2: Slice ’em up

Grab your apple slicer —yes, apple slicer! Stand the potato upright on the cut end, place the apple slicer on top and gently push down. We suggest a sturdy steel apple slicer like this one ($21). You’ll notice that the potatoes have been cut into perfect thick wedges that are destined to be crispy on the outside and soft and fluffy on the inside.

Step 3: Add seasoning

You are now on your way to restaurant-style steak fries! In a large bowl, combine your favorite cooking oil, herbs and spices. Add the potato wedges (and the “core”) to the bowl and toss. Transfer to a baking pan.

Step 4: Roast away

Bake for 40-45 minutes, turning once. Meanwhile, make your favorite dipping sauce, like this one that tastes like a baked potato topper or a classic garlic aioli to get the full restaurant vibe.

Save the leftovers. You’ll discover that these fries are just as good when they’re cold. Want ’em hot? Here’s how to reheat fries so they’re as good as Day 1.

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