Steak Fries

by Sabrina Snyder

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8 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
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My Steak Fries are an easy 3-ingredient recipe for perfectly crisp, thick fries. Includes frying and oven instructions plus dipping sauce!

Instead of Thin Crispy French Fries, this recipe recreates the thick-cut fries you’d get at your favorite steakhouse. Serve this classic potato Side Dish alongside Classic Ribeye Steak for an easy, tasty dinner!

Sabrina’s Steak Fries Recipe

My Steak Fry recipe is as easy as it is delicious for homemade fries that are thick and crispy! It only takes a few minutes to slice golden potatoes into wedges then, follow my directions to fry them on the stovetop or bake them in the oven. Either way, these classic thick fries turn out golden brown and crisp on the outside with a fluffy potato center that you’re sure to love. I included a quick recipe for fry sauce but feel free to serve them up with your favorite dipping sauce!

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Dinner, then Dessert

Steak Fries

My Steak Fries are an easy 3-ingredient recipe for perfectly crisp, thick fries. Includes frying and oven instructions plus dipping sauce!
Yield 8 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Cooked fries on rack and dipping fry in sauce
PrintRate

Ingredients
 

Steak Fries:

  • 4 russet potatoes , medium size
  • vegetable oil , for frying
  • 2 teaspoons kosher salt

Fry Sauce:

  • 1 1/8 cup mayonnaise , (this is 1 cup + 2 tablespoons)
  • 1/4 cup white sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/2 cup ketchup
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce

Instructions

Steak Fries:

  • Peel the potatoes, cut them in half lengthwise.
  • Place cut side down on cutting board and cut into strips ½ inch thick. Note: Each half potato should give you 4-6 pieces.
  • Heat 3 inches of oil in a dutch oven to 325 degrees.
  • Add the potatoes in batches and fry for 3-4 minutes.
  • Remove the potatoes from the oil, put on cooling rack to cool.
  • Raise oil temperature to 375 degrees.
  • Add potatoes back into the pot and cook until crispy for 3-4 minutes.
  • Drain and put on cooling rack and salt as desired.

Fry Sauce:

  • Add all the ingredients together in a large bowl and whisk well until full combined.
  • Refrigerate, covered, for at least 1 hour before serving.

Alternative: Oven Baked

  • Preheat oven to 425 degrees.
  • Toss potatoes in ¼ cup vegetable oil.
  • Place in single layer on the baking sheet.
  • Sprinkle with salt.
  • Bake 15 minutes, flip and bake 10 minutes.

Nutrition

Calories: 201kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 1149mg | Potassium: 513mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg

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Collage of cooked fries on baking sheet with sauce cup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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