Crispy on the outside, fluffy on the inside, and absolutely bursting with savory garlic and parmesan flavors – these Garlic Parmesan Steak Fries are the ultimate comfort food upgrade. When regular fries just won’t cut it, this homemade version steps in to transform the humble potato into something truly crave-worthy.
Perfect for weekend dinners, game day snacking, or whenever you need a special side dish that doesn’t require hours in the kitchen. The best part? These fries develop that restaurant-quality texture right in your home oven, no deep fryer needed!
Why You’ll Love This
- No deep frying required – these fries get perfectly crispy in your oven
- The combination of garlic and parmesan creates an irresistible savory coating
- Thick-cut steak fries hold up beautifully to the robust flavors
- Prep takes just 15 minutes, then the oven does all the work
- Easily customizable with your favorite seasonings and dipping sauces
Ingredients
- 4 Russet potatoes, peeled and sliced
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 cup freshly grated Parmigiano Reggiano
- 2 tablespoons fresh parsley, chopped
- 1 New York Striploin steak
- Salt and pepper to taste
- 2 tablespoons beef tallow
- 1/2 cup lemon herb aioli
- Chives for garnish (optional)
Instructions
- Cut potatoes into 1/4-inch strips. Soak in ice water 10-15 minutes.
- Season steak generously with salt and pepper. Let rest at room temperature.
- Dry potatoes thoroughly. Toss with oil and seasonings. Bake at 425°F for 30 minutes, flipping halfway.
- Broil 5 minutes for extra crispiness. Add parmesan and parsley while hot.
- Sear in hot skillet with tallow, 2-3 minutes per side. Rest 5-7 minutes before slicing.
- Plate fries with steak slices, drizzle with aioli and garnish with chives.
Tips & Variations
- Soaking the potatoes removes excess starch, resulting in crispier fries. Don’t skip this step!
- For extra crispy fries, pat the potatoes completely dry before seasoning.
- Try using sweet potatoes instead of russet for a different flavor profile.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Make them ahead: Cut and soak the potatoes up to 24 hours in advance (refrigerated).
- For a dairy-free version, substitute nutritional yeast for the parmesan cheese.
Serving Suggestions
These Garlic Parmesan Steak Fries make an excellent side dish for burgers, steaks, or grilled chicken. They’re substantial enough to complement a protein-forward meal without being overshadowed.
For dipping, try serving with garlic aioli, truffle mayo, or classic ketchup. For a complete meal, pair with a simple green salad dressed with lemon vinaigrette to balance the richness of the fries.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F oven for 5-10 minutes to restore crispiness. Avoid microwaving if possible.
- The fries are done when they’re golden brown on the outside and you can easily pierce them with a fork.
FAQs
- Can I make these fries without soaking the potatoes first? While you can skip the soaking step, it removes excess starch that helps the fries get crispier, so it’s highly recommended.
- Why are my fries not getting crispy? Make sure your potatoes are completely dry before seasoning, don’t overcrowd the baking sheet, and ensure your oven is fully preheated.
- Can I use pre-shredded parmesan cheese? Fresh is best for flavor and melting quality, but pre-shredded will work in a pinch. Avoid the shelf-stable grated variety in the green container.
- Can I make these in an air fryer? Absolutely! Cook at 380°F for about 15-18 minutes, shaking the basket halfway through.
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