Once in while, I enjoy making oven steak fries. They are potatoes cut into wedges, topped with a blend of herbs and olive oil, then baked in the oven until they are crispy golden brown. They are usually served with a steak, but my family loves eating them alone with some of their favorite dipping sauces. This is also a great idea for an appetizer on game-nights!
Every time I make these tasty oven steak fries, everyone asks for the recipe. So here it is!
This is an effortless recipe, taking only 5 minutes to prepare. No peeling is required here, only a good rinse or even a scrub with each potato before slicing it into wedges and leaving the skins on. Then sprinkle with a mixture of Herbs de Provence, garlic powder, olive oil, and bake!
If you need to guess how many potatoes you will need for a game-night or for dinner,
I like to estimate one large potato per person, or 2 medium-size potatoes per person. If you’re not totally sure, add an extra potato or two. It’s best to be safe and have a little extra, (trust me) they will disappear!
Don’t worry if you have left-overs. We love adding them to our morning scrambled eggs to make potato omelets for breakfast. YUM!
Steak Fries originally came about when restaurants made them into a thicker cut of potato fries and served them on the side of steak dishes. They were so good next to a steak, they became popularly known as “steak fries.”
Try these oven steak fries. Your family and friends will love them too! They are a healthier version and fun-to-eat, no matter how you choose to serve them!
Here’s a TASTY Tip!: Try an additional flavor for these Oven Steak Fries! Just before you serve them sprinkle with some grated Parmesan cheese on top and lightly drizzle with Truffle Oil. You’ll have “Parmesan-Truffle Oil Steak Fries!!”
Oven Steak Fries – Restaurant Style
- 5 to 6 baking potatoes, rinsed, paper towel dry
- 1/4 tsp. garlic powder
- 2 tsp. Herbs de Provence seasonings
- 2 Tbsp. olive oil – divided
- 1/2 tsp. salt
- fresh cracked pepper, to taste
Preheat oven to 400 degrees.
Drizzle olive oil, about 1 tablespoon on the bottom of a large roasting pan and set aside.
On a cutting board, slice potatoes lengthwise in halves, then take each half and slice it into thirds, lengthwise. Scatter potato wedges in a single layer in the prepared roasting pan.
Sprinkle on top with salt, Herbs de Provence seasonings and garlic powder.
Drizzle over them with the remaining olive oil on top. Add fresh cracked pepper to taste.
Bake for 20 minutes, remove from oven, and use kitchen tongs to flip over each slice one time.
Continue to bake for another 15 -18 minutes. Remove and set aside for a 2 minutes before serving.
Serve them warm, with your favorite dipping sauces or serve them as a side with your favorite steak or rib-eye roast.
Yields: about 3 dozen