Seasoned beautifully with smoked paprika, garlic and onion powder, homemade Steak Fries in the oven never tasted so good. Using a double-bake method to keep them crispy is the secret to success. You’re going to love these paprika fries.
Serve these Paprika Fries with a selection of dipping sauces such as Chipotle Mayo, Spicy Lemon Aioli and ketchup.
What Are Steak Fries?
Steak Fries are thick sliced potato wedges rather than skinny cut potatoes used to make regular French Fries. In Culinary School, we referred to them as Steak Frites, and we made them like steakhouse fries are made (in steak houses), where we double fried the wedges in a commercial deep fryer.
For this recipe, we’re skipping all that grease and making them crispy in the oven. And seasoning them with smoked paprika. I call these paprika fries.
Oven baked Steak Fries are perfect alongside Steakhouse Burgers , Grilled Chicken, or even served with to Grilled T-Bone Steaks.
This no-fuss recipe will become a family favorite. After all, French Fries are one of America’s favorite finger foods.
Baked Steak Fries come with less grease, which make them healthier. And with a crispy crunch you won’t even miss those deep fried potatoes.
Once you get those potatoes peeled, these fries are easy – peasy.
Parboil the potato wedges pat them dry, toss them in oil, season, and off to the oven they go.
And we’re not just using any paprika, smoked paprika not only adds color, but a rich layer of smoky flavor that you’re going to love.
Let’s take a look.
Ingredients You’ll Need
- Russet Potatoes
- Olive Oil
- Seasoning For Steak Fries: Smoked Paprika, dried parsley, onion powder, garlic powder, kosher salt, freshly ground pepper.
Ingredient Subs:
- Oil: Substitute canola or vegetable oil.
- Spices: Have fun and make it yours. Use a commercially purchased Cajun seasoning. Or make them true steak fries and use a steak seasoning like Montreal Steak Seasoning.
- Salt: Substitute sea salt for Kosher salt.
- Paprika: Don’t substitute regular paprika and smoked paprika, just say yes to Smoked Paprika Fries. If you’re feeling in a spicy mood, use hot smoked paprika. It will bring a punch of heat, so be careful.
What Kind Of Potatoes Are Best?
- Baked potato sized Russet Potatoes are best to make oven steak fries. Russet potatoes are high in starch, which means when they cook they’ll have a fluffier texture. In this case, they’ll be crispy on the outside and fluffier on the inside. Russets are also perfect mashed potatoes, soups and baked potatoes.
- Waxy potatoes, like Yukon Gold and Red Potatoes are lower in starch, making them better for potato salads. They’ll hold their shape better once cooked, and they’ll be easier to slice. Even though the size might be good, stick with russet potatoes for fries.
How To Make Oven French Fries Crispy
Most of the great fries you get in restaurants are deep fried using a commercial deep fryer. And are actually twice fried. Once at a lower temp to temper the moisture level in the potato, and then fried at a higher temperature to crisp them up. Most of us don’t have a commercial deep fryer in our kitchen, nor do we probably want one, so why not take the grease out of the equation and make these paprika fries in the oven. Here are some tips:
- Soak the potatoes. Once you have the potatoes cut into wedges, soak them in water for about 30 minutes. This will remove some of the starch and will make a crispier fry.
- Dry The Potatoes. A very important step. Patting the potatoes dry before seasoning will remove the moisture that will cause the potatoes to “steam” as they cook rather than crisp.
- Then oil and season. The oil is required for crisping those fries.
- Double Bake: Bake the fries at 375 degrees for a short time to start the cooking process. Then turn the heat up to 425 to crisp them.
How To Cut Potatoes Into Wedges.
- Step 1: Simply slice the potato in half long ways.
- Step 2: Lay the potato flat, cut side down and cut them in half again.
- Step 3: Then cut those into smaller wedges.
- Step 4: Cut them again, into steak fry sized wedges, about ¾″ to 1″ thick.
You’ll get 6 – 8 wedges from one good sized russet potato. Don’t worry, they won’t all be exactly the same size.
How To Make Baked Steak Fries (Paprika Fries)
- Step 1: Once the fries have been soaking in water, simply turn on the burner and par-boil them until slightly tender. About 6-8 minutes. A fork should be able to pierce the potato without breaking it. If the potatoes start to break apart, remove them from the heat immediately. That means they’re getting too done.
- Step 2: Place the potatoes on a clean kitchen towel and with another towel, pat them dry. Get them as dry as you can. Place them in a large bowl and toss them with the oil and the seasonings.
- Step 3: Transfer the paprika fries to a sheet pan. Don’t over crowd, try to space them out. If the potatoes are crowded, they won’t crisp up as well. They need space for air to circulate. Cook the potatoes for 15 minutes at 375 degrees, then turn the heat up to 425 degrees to finish. Line the sheet pan with parchment paper or spray with non-stick cooking spray for easier clean up.
Tips For Success:
- Don’t skip parboiling. This will release some of the moisture in the potato before it hits the oven. This will help the outside crisp and the inside to stay creamy. How to know when they’re par-boiled? Insert a knife into one of the wedges. If the knife will insert somewhat easily but not release, you’ve done a good job.
- Use just enough oil to coat the potatoes. Too much will equal too crispy and not in a good way.
- Don’t over-crowd the sheet pan. Space out the potatoes for even roasting.
- Don’t pamper or fuss over the potatoes. Let them brown completely on one side before turning.
Make It A Meal, What To Serve With Steak Fries
Also called steak frites, here are some more serving suggestions. My favorite steak recipe to serve with Steak Fries is this one for Grilled T-bone Steaks with Cowboy Butter. Here are some more ideas.
How To Reheat Paprika Fries
- An air fryer works great to reheat these fries. In just a few minutes time they’ll crisp up like a charm.
- Reheat fries in the oven on a sheet pan in a 375 degree oven for 5 – 10 minutes.
- Using a microwave simply doesn’t work. It will only make for fries soggy.
One of my favorite way to eat left-over Steak Fries is for breakfast the next morning served with an Mexican Omelette. Yes please.
You know this is a great recipe when Hubs announced twice “man these potatoes are good” with no mention of the sauerkraut slathered beer brat on the other side of the plate.
I hope you give these Steak Fries a try. They’ll soon be one of your favorite side dish recipes. Potatoes simply go with everything.
More Potato Recipes You Might Like
Looking for something more exotic than ketchup to dip those fries? Take a look at this recipe for Fry Sauce.
And if you’re looking for more side recipes, check out my Side Dish Category, you’ll find lots of great recipes, including the most popular on my site for Broccoli Cheez Whiz Casserole.
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Homemade Oven Steak Fries (Paprika Fries)
Ingredients
- 2 pounds potatoes peeled, cut into wedges. 2 – 3 russet potatoes.
- 1 Tablespoon olive oil
- 1 teaspoon hot smoked paprika
- ¾ teaspoon dried parsley
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- In a small bowl mix together all the spices.
- Peel the potatoes and cut them into wedges.
- Place potatoes in a large sauce pan of water and let them soak for 30 minutes.
- Slowly bring them to a boil and let them cook until about ¾ of the way done. About 6-8 minutes. A fork should easily slide into the potato, but not break it.
- Drain the potatoes well, then place them on a very clean kitchen towel. Using another towel, pat as dry as you can get them.
- Toss potato wedges in olive oil. Add spices, toss gently to coat.
- Arrange, in one layer, on a baking sheet that's been sprayed with a non-stick cooking spray or lined with parchment paper. Bake at 375 for 15 minutes. Using a spatula, turn the potatoes. Then raise temperature to 425 degrees for the remaining 15 minutes. Or until potatoes are golden and crisped. Watch them close so they don't burn.
Notes
- Parboil potatoes before roasting. This will release some of the moisture in the potato before it hits the oven. This will help the outside crisp and the inside to stay creamy. How to know when they’re par-boiled? Insert a knife into one of the wedges. If the knife will insert somewhat easily but not release, you’ve done a good job.
- Use just enough oil to coat the potatoes. Too much will equal too crispy and not in a good way.
- Don’t over-crowd The pan. Space out the potatoes for even roasting.
- Don’t pamper or fuss over the potatoes. Let them brown completely on one side before turning.
- What kind of potato should I use for oven steak fries? Nothing too waxy. Stick with Yukon Gold or Russet.
- Paprika: Don’t substitute regular paprika and smoked paprika, just say yes to Smoked Paprika Steak Fries. If you’re feeling in a spicy mood, use hot smoked paprika. It will bring a punch of heat, so be careful.
Nutrition
Oven Steak Fries …They’re What’s for a Side Dish.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
we rarely make any type of potato fries or wedges and I don’t really know why buy these look too easy not to try.
These have the best seasoning! I make these fries at least once a week. I made a large shaker jar of the seasoning and keep it by the stove. Try this seasoning on Oreida’s Golden Crispy Crowns, so good!
Thanks again for a great recipe Lea Ann.
Katherine
These fries are the best on the internet! I wanted them a little softer so I cut them into 1/2 inch planks and they came out perfect. The seasoning was perfect and they were so good with eggs and maple sausage for breakfast.
I used 4 Yukon Gold potatoes and followed the directions and there wasn’t many left (2 cold ones and they were still yummy after wiping up the excess drippings on the cookie sheet!) Thanks for a great recipe that works.
Katherine
PS your previous comments do not load!
Hi Katherine. Thank you so much for your glowing review of these potatoes. And I’m thrilled you liked the recipe. Always good to hear from you.