The Secret Hack to Making Restaurant-Worthy Steak Fries in a Snap
Updated: Aug. 19, 2019
When it comes to making steak fries, the chefs at your favorite restaurant do it best. Or do they? Here's how to prep a batch at home—in record time.
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!
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.
Inspired by: Red Robin Fried Pickle Nickels
Like deep-fried pickles? You'll love this unfried version even more. Dill pickle slices are coated with panko bread crumbs and spices, then baked until crispy. Dip them with ranch dressing for an appetizer you won't soon forget.—Nick Iverson, Denver, Colorado
Inspired by: Buffalo Wild Wings Ultimate Nachos
I modified a nachos recipe I found, and my family loves it! It is now a regular at all of our parties or any time we're craving nachos. —Denise Wheeler, Newaygo, Michigan
Inspired by: Rock Bottom Ball Park Pretzels
My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado
Inspired by: Red Lobster Fried Oysters
I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada
Inspired by: California Pizza Kitchen Spinach Artichoke Dip
Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience— I serve it straight from the slow cooker, so set-up and clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota
Inspired by: Maggiano’s Little Italy Bruschetta Bar Tour
You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Every crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They're terrific for holiday parties or most any gathering. —Stacey Rinehart, Eugene, Oregon
Inspired by: Benihana Spicy Edamame
Edamame (pronounced ay-duh-MAH-may) are young soybeans in their pods. In our Test Kitchen, we boiled and seasoned them with salt, ginger, garlic powder and red pepper flakes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Inspired by: BJ’s Restaurant & Brewhouse Crisp Potato Skins Platter
It's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants—only better! —Mitzi Sentiff, Annapolis, Maryland
Inspired by: The Cheesecake Factory Fried Macaroni and Cheese
I created this deep-fried mac and cheese recipe for my husband. He describes this recipe as "unbelievably delicious" because of the crispy deep-fried coating and the creamy richness on the inside. —Shirley Rickis, Lady Lake, Florida
Inspired by: Applebee’s Chicken Quesadilla
Leftover chicken gets Mexican flair from cumin in this fun main dish. The chicken quesadilla recipe has an impressive look and taste yet requires little preparation. —Linda Wetzel, Woodland Park, Colorado
Inspired by: Texas Roadhouse Rattlesnake Bites
I got the basic recipe for these fritters from a friend, then I tweaked it for my family's tastes. It's one of our very favorite things in the summer. We love them right after they've been fried, when they're still hot and crispy. —Pam Halter, Bridgeton, New Jersey
Inspired by: Olive Garden Stuffed Mushrooms
Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the "real" food we serve. Everyone reaches for seconds of these tasty morsels. —Judith LaBrozzi, Canton, Ohio
Inspired by: Carrabba’s Italian Grill Zucchini Fritte
I coat zucchini strips with a mixture of panko bread crumbs, Parmesan cheese and spices. Then I bake them until they're crispy and golden brown. Delicious! —Matthew Hass, Ellison Bay, Wisconsin
Inspired by: On the Border Guacamole Live!®
Nothing is better than freshly made guacamole when you're eating something spicy. It is easy to whip together in a matter of minutes and quickly tames anything that's too hot. —Joan Hallford, North Richland Hills, Texas
Inspired by: Bonefish Grill Bang Bang Shrimp®
I created this recipe for a Cinco de Mayo party, and it was a hit! It’s so easy, yet has a serious wow factor. The creamy dipping sauce mellows out the shrimp’s heat perfectly. —Mandy Rivers, Lexington, South Carolina
Inspired by: Cheddar’s Scratch Kitchen Cheddar’s Cheese Fries
I came up with this recipe after my daughter had cheese fries at a restaurant and couldn't stop talking about them. She loves that I can fix them so quickly at home. Plus, the frozen fry packets can be refrigerated and reheated. —Melissa Tatum, Greensboro, North Carolina
Inspired by: Bar Louie Loaded Tots
This is an easy, versatile party appetizer that everyone loves. If you can't find chorizo, ground beef or ground chicken are wonderful, too. Top with anything you like! —Connie Krupp, Racine, Wisconsin
Inspired by: Romano’s Macaroni Grill Crispy Brussels Sprouts
I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I've been making them ever since.—Brenda Washnock, Negaunee, Michigan
Inspired by: P.F. Chang Lettuce Wraps
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. —Laureen Pittman, Riverside, California
Inspired by: Chili’s Crispy Cheddar Bites
Cheese curds or cubes dipped in flour and beer, then fried, need only a good supply of crinkly toothpicks to turn them into a vanishing act. —Katie Rose, Pewaukee, Wisconsin
Inspired by: Bennigan’s Cheeseburger Pub Bites™
My girlfriend and I threw an outdoor party for a bunch of friends and these sliders were a hit. We also like to make them for a quick, easy meal. —Kirk Brooks, Tucson, Arizona
Inspired by: Outback Steakhouse Bloomin' Onion®
This baked blooming onion recipe is brushed with melted butter and mustard, sprinkled with bread crumbs and seasonings. It's a lighter version of the classic, which is battered and deep-fried. It's an impressive-looking appetizer, and the dip can be used for veggies and crackers, too. —Kendra Doss, Kansas City, Missouri
Inspired by: T.G.I Friday’s Mozzarella Sticks
You won't believe something this easy could taste so fantastic! Crunchy outside, gooey cheese inside, these mozzarella sticks are a treat all ages will love. Kids could help wrap them, too. —Shirley Warren, Thiensville, WisconsinNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
