Description
These Garlic Parmesan Steak Fries are thick-cut, oven-baked (or air-fried) to crispy perfection, and tossed with a flavorful mix of garlic, butter, and Parmesan. A perfect side for burgers, steaks, or a snack on their own!
Ingredients
Units
Scale
- 3 large russet potatoes, scrubbed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (optional, for color)
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Prep the Potatoes
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Cut potatoes into thick wedges (about 8 wedges per potato).
- Soak the wedges in cold water for 30 minutes (optional, but helps make them crispier). Drain and pat dry.
2. Season & Bake
- In a large bowl, toss the potato wedges with olive oil, salt, pepper, garlic powder, paprika, and oregano.
- Arrange them in a single layer on the prepared baking sheet.
- Bake for 35–40 minutes, flipping halfway, until golden brown and crispy.
3. Make the Garlic Parmesan Coating
- While the fries are baking, mix melted butter and minced garlic in a small bowl.
- Once the fries are done, toss them in the garlic butter mixture, then sprinkle with Parmesan cheese and fresh parsley.
4. Serve & Enjoy
- Serve hot with ranch, aioli, or ketchup for dipping!
Air Fryer Method
- Preheat air fryer to 400°F (200°C).
- Toss the fries in seasoning and cook in batches for 15–18 minutes, shaking the basket halfway through.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 400°F (200°C) for 10 minutes or in an air fryer for 5 minutes to crisp them up again.
Notes
- Swap Parmesan for Pecorino Romano for a sharper cheese flavor.
- Add red pepper flakes for a spicy kick!
- Want them extra crispy? Broil for the last 2–3 minutes of baking.