Steak fries are more satisfying than regular fries. But all store bought or restaurant variations have a more pillowey texture than what I have normally made at home. So I decided to take another stab at it.
Rather than just relying on the oven to bake these potato wedges of differing sizes, I went to the microwave. I poked holes with the tines of a fork into whole potatoes and microwaved about 8 or 9 of them for 5-6 minutes. Once done, and slightly cooled, I cut the potatoes into wedges. The microwaving seemed to help the potatoes with their final texture. Once the wedges were baked in the oven, they came out crispy on the outside, and more like a baked potato on the inside.
I also like this particular set of spices to turn these potato wedges into something zesty. I originally used 2 teaspoons of salt, but quickly discovered it was too much. I’ve dropped it to 1 teaspoon.
- 8 medium russet potatoes
- 1/2 c. grated parmesan
- 1 tsp. salt
- 2 tsp. garlic powder
- 2 tsp. paprika
- 2 tsp. black pepper
- Olive oil for drizzling over potatoes
- Heat oven to 450-degrees
- Spray a cooking sheet with cooking spray
- Combine all dry ingredients in a large bowl.
- Rinse potatoes and pierce the skin with a fork. Arrange on a microwave safe plate and heat in microwave for 5-6 minutes. (You still want the potato to be firm.)
- Remove from microwave, and cut potatoes into steak fry sized wedges.
- In a large bowl, drizzle the potatoes with the olive oil and mix with you hands until evenly coated.
- Add potatoes to your bowl of dry ingredients and coat well.
- Arrange potatoes on a single layer on baking sheet and bake for 30-35 minutes or until golden brown.