Garlic Parmesan Baked Steak Fries are thick-cut oven fries made with russet potatoes, olive oil, granulated garlic, and shredded parmesan cheese. Baked at high heat for maximum crispiness, these fries are golden, flavorful, and perfectly tender inside, making them an easy homemade alternative to deep-fried steak fries.

Why You’ll Love This Recipe

You’ll love this recipe because it delivers restaurant-style crispy steak fries using simple pantry ingredients and no deep frying. Baking at a high temperature creates a golden, crunchy exterior while keeping the inside fluffy and soft. The combination of garlic, parmesan, and parsley adds bold savory flavor that pairs perfectly with burgers, steak, chicken, or as a satisfying snack on its own. This recipe is easy to customize, budget-friendly, and guaranteed to be a crowd-pleaser.

Garlic Parmesan Baked Steak Fries

Garlic parmesan baked steak fries are the perfect solution when you’re craving crispy fries without the mess and calories of deep frying. This oven-baked method gives you golden, crunchy fries with minimal effort and maximum flavor.

Using russet potatoes is key to achieving that classic steak fry texture. Their starchy interior becomes fluffy and tender while the outside crisps beautifully in the oven.

The high oven temperature helps the fries brown evenly and develop a crispy crust. Turning them halfway through ensures they cook evenly and don’t stick to the pan.

Granulated garlic provides bold, even flavor throughout the fries, coating each potato piece perfectly. It blends seamlessly with olive oil and parmesan for a savory finish.

Parmesan cheese melts slightly and browns in the oven, forming a delicious crust that adds both texture and richness. Freshly shredded parmesan works best for maximum flavor.

A sprinkle of parsley adds freshness and color, balancing the richness of the cheese and garlic. It also gives the fries a restaurant-quality look.

These fries are incredibly versatile and pair well with almost any main dish. Serve them with burgers, grilled steak, roasted chicken, or even alongside sandwiches and wraps.

They’re also perfect for game days, casual gatherings, or family dinners when you want a satisfying side dish that everyone will love.

Because they’re baked, these steak fries are lighter than traditional fried versions while still delivering that irresistible crispiness and flavor.

Once you try these garlic parmesan baked steak fries, they’ll quickly become your go-to homemade fry recipe—simple, crispy, and loaded with savory goodness.

Servings & Time

Servings: 4–6 servings
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: ~55 minutes

Ingredients

• 6–7 medium russet potatoes, cleaned and cut into steak fry pieces

• 2 tablespoons olive oil

• ½ cup shredded parmesan cheese

• 1–2 tablespoons granulated garlic

• 1–2 teaspoons salt (table salt or fine kosher salt)

• 1 tablespoon parsley, chopped

Instructions

1. Preheat the oven to 450°F (230°C).

2. Line a large baking sheet with foil and lightly spray with cooking spray.

3. In a large bowl, toss potatoes with olive oil, parmesan cheese, granulated garlic, salt, and parsley until evenly coated.

4. Spread the potatoes in a single layer on the prepared baking sheet.

5. Bake for 15 minutes.

6. Remove from oven, flip the fries, and return to oven.

7. Bake for an additional 25–30 minutes, or until golden brown and crispy.

8. Remove from oven, sprinkle with additional salt if desired, and serve immediately.

Tips

Ingredient Substitutions

• Use garlic powder if granulated garlic isn’t available.

• Swap parmesan for pecorino romano for a sharper flavor.

• Add paprika or black pepper for extra seasoning.

Make-Ahead

• Cut potatoes in advance and store in cold water in the fridge up to 24 hours.

• Bake fresh for best crispiness.

Serving Variations

• Serve with ketchup, garlic aioli, or ranch dressing.

• Add melted mozzarella for cheesy fries.

• Sprinkle with red pepper flakes for heat.

Avoid Mistakes

• Don’t overcrowd the baking sheet or fries won’t crisp.

• Flip halfway through for even browning.

• Serve immediately for best texture.