Homemade Oven Steak Fries (Paprika Fries)

Keeping the seasoning for steak fries simple and using this fool proof crispy method is a recipe for success.

Cuisine Amerian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 35kcal

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.

Tips:

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.

Note:

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.

This recipe is adapted from Louisa's blog Living Lou.