Steak Fries Recipe

Prep and cut

Wash and scrub the russet potatoes well. Leave the skin on. Cut each potato into 8–10 lengthwise wedges (steak‑fry size) so they are roughly 1–1.5 cm thick at the widest point. Aim for uniform thickness so they cook evenly.

Rinse and soak

Place the cut fries into a large bowl and cover with cold water. Swish them to remove surface starch, then drain and repeat until the water runs clearer (about 2–3 rinses). Fill the bowl again with cold water, add ice cubes, and let the fries sit for 30 minutes (or up to 2 hours) to firm up and remove more starch.

Parboil with baking soda

About 10 minutes before you plan to start frying/roasting, bring 1600 ml of water to a rolling boil in a large pot. Stir in 1 tbs fine salt and 1 tsp baking soda (the baking soda raises pH to help the exterior become crisp). Add the drained fries and parboil at a simmer for 3–4 minutes—just until the edges soften but the center is still firm. Do not fully cook. Drain thoroughly and spread the fries on a clean kitchen towel or sheet pan to dry; pat them dry to remove surface moisture.

Choose cooking method

You can deep‑fry for the crispiest result or high‑temperature roast for a lighter method. Either method below produces golden, crispy steak fries.

Deep‑frying method

Heat 500 ml vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Working in batches, fry the parboiled fries for 3–4 minutes until pale gold and cooked through but not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Once all batches are fried, increase oil temperature to 375°F (190°C) and return fries in batches for a final fry of 1–2 minutes until deep golden and crisp. Drain well, then transfer to a large bowl. While still hot, toss with 2 tbs olive oil, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper to coat evenly.

Oven‑roasting (high temp) method

Preheat oven to 230°C (450–475°F) with a heavy rimmed baking sheet inside. Toss the dried parboiled fries in a large bowl with 3 tbs olive oil, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated. Spread fries in a single layer on the hot baking sheet (work in batches if needed). Roast for 12–15 minutes, then flip the fries and roast another 8–12 minutes until deeply golden and crisp on the edges. Remove from oven and transfer to a large bowl.

Prepare garlic and rosemary

While fries are hot, finely mince the garlic and chop the rosemary leaves very small. If you prefer a milder garlic flavor, you can quickly toast the minced garlic in 1 tsp olive oil over medium heat for 30 seconds to 1 minute until fragrant; remove from heat immediately to avoid browning.

With the hot fries in the bowl, sprinkle 3 tbs grated Parmesan, the minced garlic, and the chopped rosemary over them. Add the optional 0.5 tsp lemon zest if using. Toss gently but thoroughly so the heat slightly melds the Parmesan and garlic onto the fries. Taste and adjust seasoning—add a bit more coarse salt or pepper if needed.

Transfer fries to a serving platter. Garnish with 1 tbs chopped fresh parsley and extra grated Parmesan if desired. Serve immediately with your choice of dipping sauces (ketchup, aioli, or garlic mayo).