These are the best baked steakhouse fries ever. The seasoning is spot-on fantastic. I could’ve eaten these all day. They are simple to make and are not deep-fried. Winner.
Don’t skimp on the cook time. Check on them after 45 minutes. If you cut your fries super thin they might be done a big sooner. But really, steakhouse fries are meant to be a bit thick. Besides, they’re going next to a big steak, right?
Don’t Serve ‘Em Soggy
Make sure you keep the steakhouse fries in the oven until they start to crisp. A soggy fry will ruin the moment every time! Cutting each wedge into the same size will help ensure that they all cook up at the same time. You don’t want any of them to be less than nice and crunchy.
Also try my fingerling homefries or my crazy-good but super-easy Texas fries.
Steakhouse Fries
Ingredients
- 4 large russet potatoes washed, dried, cut into wedges
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Cayenne pepper to taste (optional) or, minced garlic, to taste and omit the garlic powder
- kosher salt
- ground black pepper
Instructions
- Preheat your oven to 425 F.
- Place the potato wedges into a large bowl. Drizzle with the oil. Toss to coat.
- Add the remaining ingredients and again toss to coat.
- Place potatoes on a large baking sheet. Do not stack them.
- Bake for 45 minutes to an hour, flipping after 25 minutes. Start checking for doneness and crispness after 45 minutes.
- Serve sprinkled with more salt and tons of ketchup.
Nutrition
Nutritional values are approximate.
