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Golden thick-cut steak fries with crispy edges and sea salt on white plate

Thick-Cut Steak Fries

These thick-cut steak fries are hearty and satisfying with a crispy golden exterior and fluffy interior. Cut into generous wedges and roasted at high heat, they're seasoned simply to let the potato flavor shine through. Perfect alongside burgers, steaks, or as a substantial side dish on their own.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 318
Ingredients Method Notes

Ingredients
  

For the Steak Fries
  • 1000 g russet potatoes
For Seasoning
  • 60 ml olive oil
  • 8 g coarse sea salt
  • 3 g black pepper freshly ground
  • 4 g garlic powder
  • 2 g dried rosemary crushed

Method
 

Prepare the Potatoes
  1. Preheat oven to 220°C (425°F). Scrub 1000g potatoes thoroughly, then pat dry so the skin can crisp. Cut each potato in half lengthwise, then cut each half into 3–4 wedges (about 2cm wide) to keep sizes consistent; aim for thick, substantial fries.
Soak for Better Texture
  1. Place the wedges in a large bowl of cold water and soak for 10 minutes to remove surface starch. Drain well and pat completely dry with kitchen towels—thick wedges hold moisture in creases, so take your time. If the wedges go onto the tray damp, you’ll get soft edges instead of crisp ones.
Season the Fries
  1. Return dry wedges to the bowl and drizzle with 60ml olive oil, tossing until every surface is coated. Mix 8g sea salt, 3g black pepper, 4g garlic powder, and 2g crushed rosemary, then sprinkle over the wedges and toss thoroughly so seasoning doesn’t sit on the tray.
Arrange on Baking Sheet
  1. Line a large baking sheet with parchment paper. Arrange wedges in a single layer, skin-side down, with space between pieces—overlap causes steaming and uneven browning. If your tray is small, use two trays or roast in batches.
Roast Low Then High
  1. Bake 25 minutes without disturbing so the interiors soften and the first crust forms. Remove from oven, flip each wedge carefully, and increase temperature to 240°C (465°F). Bake another 15–20 minutes until edges are deep golden and crisp and the center is soft (a fork should pierce cleanly and the interior should look fluffy, not translucent).
Finish and Serve
  1. Remove from oven and rest 2 minutes on the tray—this lets steam escape and firms the crust. Taste and add a pinch more sea salt if needed. Serve immediately while the edges are at peak crunch.

Notes

The two-temperature roast is the reason these work. Thick wedges need time to cook through, then high heat to crisp; doing only high heat often burns the outside before the inside is tender. Keep the first stage steady and the second stage hot.
Dry wedges are non-negotiable. Thick cuts trap water in corners and along the skin, which turns into steam that softens the crust. If crispness is missing, fix drying and tray spacing before increasing oil.
Flipping matters because you’re building crust on two faces. Flip only once the wedges release easily; if they stick, they’re not ready and you’ll tear off the browned layer. A thin metal spatula helps keep the crust intact.
Reheating: spread in one layer and re-crisp in a 200°C oven for 10–12 minutes. Covered reheating makes them soft, so keep them exposed to dry heat.