What’s Up, Hungry People?

Welcome back to another installment of steakhouse week in The Starving Chef’s kitchen! Last night, I whipped up some epic Ahi Tuna steaks. But let’s not forget the unsung hero of the meal—oven-baked steak fries.

These aren’t just any fries; they’re accompanied by my boyfriend’s top-tier fave: cilantro-lime dipping sauce. Now, I’m not saying the sauce sealed the deal in our relationship, but let’s just say it certainly didn’t hurt his impression of me.

The No-Fuss Beauty of Steak Fries

Making steak fries is as easy as pie, which is perfect because I’m constantly on the hunt for uncomplicated side dishes. That way, I can channel all my culinary energy into perfecting the main event. For this particular recipe, you’ll need only a few ingredients: Russet potatoes and some spices like paprika and cayenne pepper. No fancy ingredients here, just straightforward, pantry-staple goodness.

Here’s What You Need

Russet potatoes: The backbone of this recipe, Russet potatoes are starchy and perfect for making fries that are crispy on the outside and fluffy inside.
Paprika: Adds a smoky flavor and a pop of color to your fries.
Cayenne Pepper: This spice brings in the heat, making your fries a bit spicier. Adjust according to your heat tolerance.
Olive Oil: Coats the potatoes to ensure even cooking and helps the spices adhere to the fries.
Salt & Pepper: Basic seasonings that elevate the natural flavors of the potatoes and spices.
Sour Cream: The base for the cilantro-lime dipping sauce, providing a cool, creamy contrast to the spiciness of the fries.
Lime Juice: Adds acidity and zest to the dipping sauce, balancing the creaminess of the sour cream.
Cilantro: Gives the dipping sauce a fresh, herby kick that pairs well with both the fries and the sauce’s other components.

Let’s Cook!

Slicing and Dicing

First things first, grab a Russet potato and slice it into thick, uniform wedges. Remember, size matters; inconsistent wedges cook unevenly, and nobody wants that. Toss them in a good glug of olive oil, then generously season with salt, paprika, and cayenne pepper. Now, I have a soft spot for spicy fries, but by all means, adjust the seasoning to your own taste buds. No judgments here.

Oven Time!

Next, preheat your oven to super hot—I’m talking 400°F hot. Arrange the seasoned fries on a baking sheet and send them in for about 40 to 50 minutes. Make sure you flip ’em halfway through the cooking time. This ensures they get that golden-brown goodness on both sides.

The Magic Sauce

While the fries are doing their thing in the oven, it’s time to whip up that game-changing cilantro-lime dipping sauce. Simply whisk together some cilantro, sour cream, and lime juice. Pop it in the fridge until you’re ready to dive in.

Mix and Match Meals

I usually serve these fries with Ahi Tuna steaks, thanks to our steakhouse-week theme. The beauty of these spuds is their versatility. Can’t finish them in one sitting? No problem! Just reheat them in the oven, and they’ll taste almost like they’re fresh out of there. I’ve paired these bad boys with a variety of main courses in the past, ranging from classic steak to simple grilled chicken.

Pro Tips for Perfect Steakhouse Potato Fries

Choose the Right Potatoes: Russet potatoes are the go-to for fries because of their high-starch content, which makes for crispy fries with a soft interior.
Uniform Slicing: Make sure to cut your potatoes into evenly-sized wedges. This ensures that all pieces cook at the same rate.
Avoid Overcrowding: Place the potato wedges in a single layer on the baking sheet. Overcrowding can lead to soggy fries as they will steam instead of crisp up.
Spice to Taste: If you’re not a fan of spicy food, you can cut back on the cayenne pepper or even substitute it with a milder spice like chili powder.
Leftover Lifesavers: If you’ve got leftover fries, you can easily reheat them in the oven. Skip the microwave as it can make the fries soggy.
Sauce Ahead: You can prepare the cilantro-lime dipping sauce in advance and store it in the fridge. It actually tastes better when the flavors have time to meld.

Alrighty, Hungry People, who’s ready to make steakhouse potato fries a regular in their kitchen lineup? You can whip these up any time you’re craving something crispy and spicy, or when you need a side dish that won’t overshadow the main event.

And let’s not forget that cilantro-lime dipping sauce — it might just be the secret to keeping your loved ones glued to the dinner table, or at least that’s what I suspect.

Trust me, once you’ve tried this dynamic duo, those fast-food fries will lose their appeal. And hey, if these fries make you a superstar in your own kitchen, don’t forget who taught you how to make them, alright?

Steakhouse Potato Fries

The Starving Chef

Enjoy crispy, spicy homemade steak fries served with a refreshing cilantro-lime dipping sauce.

Print Recipe Pin Recipe Save Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine Quick & Easy

Servings

Equipment

Ingredients

For Potato Fries

3 russet potatoes washed
3 tablespoons paprika
1 tablespoon cayenne pepper
2 tablespoons olive oil
salt & pepper to taste

For Sour Cream Lime Dipping Sauce

1 cup sour cream or plain Greek yogurt
1 lime juiced
3 tablespoons cilantro

Instructions

Preheat the oven to 425°F. Wash the potatoes, and peel them if desired. (I did not peel mine for this recipe.)
Cut the potatoes into evenly sized wedges, about half an inch thick. Place the wedges in a bowl and toss them with olive oil. Add the paprika, cayenne, and salt and pepper. Toss until evenly covered.
Arrange the wedges in a single layer on a greased baking sheet. Bake for 20 minutes, then flip the wedges and continue to bake for another 20-30 minutes, or until they are cooked through and golden brown.
While the fries are baking, whisk together the sour cream, lime juice, and cilantro. Chill the sauce until you're ready to serve.
Remove the fries from the oven and serve immediately with the cilantro-lime dipping sauce. If you have any leftovers, reheat the fries in the oven at 350°F for 15 minutes within one week. Enjoy!