Go Back

Parmesan Steak Fries (Baked)

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds russet potatoes , scrubbed leave the skins on
  • 3 tablespoons olive oil plus 1 teaspoon for the pan
  • 1/2 teaspoon baking soda for the soak—optional but clutch
  • 1 teaspoon kosher salt , plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika regular paprika works, but smoked = chef's kiss
  • 1/4 teaspoon cayenne optional, for heat
  • 1/2 cup finely grated Parmesan freshly grated melts and grips better
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried
  • 1 teaspoon dried oregano or Italian seasoning
  • Lemon wedges for serving optional but awesome

Method
 

  1. Preheat like you mean it. Set the oven to 450°F (232°C). Place a large, rimmed baking sheet on the center rack to heat up with the oven. Hot pan = immediate sizzle = crispy fries.
  2. Slice into steak fries. Cut each potato lengthwise into halves, then quarters, then 6–8 wedges total, depending on size. Aim for 3/4-inch thick. Uniform size equals even cooking.
  3. Soak for next-level crust. Add wedges to a big bowl of cold water with the baking soda and a teaspoon of salt. Soak 15 minutes to pull off surface starch and rough up exteriors slightly.
  4. Drain and dry. Rinse the wedges, then pat bone-dry with towels. Damp potatoes steam; dry potatoes crisp.
  5. Season the oil. In a large bowl, whisk olive oil with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Toss in potatoes to coat thoroughly.
  6. Pan prep. Carefully remove the hot sheet from the oven. Add 1 teaspoon olive oil, tilt to coat, and spread wedges cut-side down in a single layer (don't crowd). Point the skin side up when possible for best color.
  7. Roast, flip, finish. Bake 20–25 minutes until the undersides are deeply golden. Flip each wedge with a spatula and roast another 12–15 minutes until crisp and tender.
  8. Cheesy toss. Immediately transfer hot wedges to a bowl. Sprinkle Parmesan, oregano, and parsley. Toss to coat so the cheese melts and clings. Taste and adjust salt.
  9. Serve hot. Hit with a squeeze of lemon and extra pepper if you like. Pair with ketchup, garlic aioli, ranch, or spicy mayo. Then try not to eat the entire tray (good luck).