"Baked, not fried: No need for a deep fryer or dealing with hot oil. These steak fries get perfectly crispy in the oven using just a couple tablespoons of olive oil. Simple ingredients: Just russet potatoes and pantry staples like garlic powder, paprika, and kosher salt. Nothing fancy required. Kid-friendly: My family devours these every single time. They're substantial enough to satisfy hearty appetites but still feel like a treat. Perfect for dipping: The thick wedge shape makes them ideal for scooping up honey mustard, aioli, or homemade ketchup."
"Use russet potatoes. Russet potatoes are the best potato for steak fries, since they make the a light fluffy texture on the interior. You can use Yukon golds in a pinch, but they have a denser, creamier texture: I prefer them in Parmesan Potato Wedges. Use medium to large potatoes. I like using medium potatoes because they make smaller wedges, and you get more out of each potato. Large potatoes work but they make very long wedges. When shopping, look for potatoes without blemishes. You can't cut off blemishes and dark spots of the potato or it takes out a big chunk of the wedg"
"Steak fries are thick wedge-cut fries that are baked or fried with the skin on, with a larger, fluffier potato filling versus normal French fries. The traditional steak fry you'll find in a restaurant is deep fried, but these are easy to make at home baked in an oven!"
Oven-baked steak fries are thick wedge-cut potatoes baked with the skin on to achieve a crispy outside and a light, fluffy interior. Baking eliminates the need for deep frying while still producing a crisp result with only a couple tablespoons of olive oil. Simple seasonings like garlic powder, paprika, and kosher salt provide robust flavor. Russet potatoes are preferred for their fluffy interior; medium to large sizes yield appropriately sized wedges. The thick shape makes these fries excellent for dipping in sauces such as honey mustard, aioli, or ketchup.
Read at A Couple Cooks
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