Oven Baked Steak Fries

     Am I the only one who thought that steak fries should've been made of meat when they were growing up? Seriously, they're called STEAK fries. To be honest I have no idea to this day why they're called steak fries not just thick cut French fries but whatever, I'm not the one who names things.  

    Anyway thick cut French fries aka steak fries are a huge hit or miss for me. Sometimes they're perfectly crispy but not burnt and other times they're dry and turn gluey while you chew them. Usually I just avoid them at restaurants and turn towards regular French fries or chips instead. However, one day I was working on a French fry recipe when I realized they would be super tasty with a few tweaks and this recipe was born! An extra bonus is there is much less cutting involved in this recipe because they're not as small as a French fry.   

    This recipe is super simple from start to finish. To start, I preheat my oven to 400 degrees Fahrenheit and start quartering my potatoes the long way. I usually use golds for this recipe so that I don't really have to peel them but they are way too big to just quarter so I usually cut the quarters in half. If you are using a smaller potato such as russet quartering is just fine. Once all of my potatoes are cut I toss them in olive oil, salt pepper, and whatever other spices I feel like that day. I also really like adding garlic powder, smoked paprika, and even parmesan but those are totally optional. 

    When everything is coated, I put my potatoes on a baking sheet and bake them for 30 minutes, toss them a bit, and then put them back in for another 15-30 minutes. The final time varies a lot based on how thick you cut your potatoes and how much oil you coat them with. I usually use about a tablespoon if I'm measuring but sometimes olive oil can come out really fast and you end up with a little extra. No biggie, just bake them a little longer. You will know your steak fries are done when they are golden brown and just barely darker around the edges. If you want crispier fries, leave them in for a few extra minutes until the edges are a darker brown but be careful not to let any of them go black. 

    When my fries are done baking, I take them out and put them straight on my plate! They are the perfect side for a burger, steak, a wrap and more! Honestly, I could sit down and eat a whole pan plain, no sauce. That's how stinking good these are!! You can adjust the doneness and seasonings how you like or follow my recipe exactly for a good-every-time baked steak fry. A healthier alternative to a deep fried tater that doesn't make you miss what you're trying to replace. Give it a try and leave a comment to let me know what you think!

    What did you think of this recipe? Questions? Comments? Concerns? Leave a comment below! Thanks for reading!