These Roasted Sea Salt Steak Fries are so easy to make and taste so much fresher and crispier than purchasing the frozen variety.

I'll admit it. Even I buy frozen french fries every now and then. They're great in a pinch or even when making Disco Fries. However, nothing beats using fresh potatoes; especially when making these Roasted Sea Salt Steak Fries.

When I first shared this recipe back in 2011, I fried them. But I realized you can make them taste good just by roasting them in the oven too. Plus they're a little bit healthier.

I suppose you can also use your air fryer with this recipe, but I don't have one so I'm not sure how long it would take to cook.

My original reason for sharing this recipe was that some of my kids friends thought french fries only came frozen in a bag. Welcome to the fast food era. But making them yourself taste so much better!

How do you make Steak Fries?

For this recipe you'll need potatoes, EVOO and sea salt. That's it! I chose to use Yukon Gold potatoes for that nice golden color, but you can use any type.

Start by peeling the skin from the potatoes with a potato peeler. Cut in half lengthwise; then cut each half into four wedges. You should get eight wedges per potato.

Pat the potato wedges dry with a paper towel; then add them to a mixing bowl.

Add the oil and salt; then stir until the wedges are coated. Place the potatoes on a baking sheet; then roast in a 425 degree F oven for 25-30 minutes until the potatoes are soft on the inside and golden brown on the outside.

These Roasted Sea Salt Steak Fries are easy to make, right? And they taste so much better. Serve with your favorite steak, burger, grilled chicken, sandwich or just to snack on. ~Enjoy!

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Roasted Sea Salt Steak Fries

Carrie's Experimental Kitchen

These Roasted Sea Salt Steak Fries are so easy to make and taste so much fresher and crispier than purchasing the frozen variety.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings

Calories 280 kcal

Ingredients

4 medium yukon gold potatoes (approx 2-3 lbs)
2 tablespoons extra virgin olive oil
1 tablespoon sea salt

Instructions

Preheat oven to 425 degrees F.
Peel the potatoes with a potato peeler. Cut in half lengthwise; then cut each half into four wedges. You should get eight wedges per potato.
Pat the potato wedges dry with a paper towel; then add them to a mixing bowl. Add the oil and salt; then stir until the wedges are coated.
Place the potatoes on a baking sheet; then roast in the oven for 25-30 minutes until the potatoes are soft on the inside and golden brown on the outside.

Nutrition

Calories: 280kcalCarbohydrates: 50gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1761mgPotassium: 1194mgFiber: 6gSugar: 2gVitamin A: 6IUVitamin C: 56mgCalcium: 35mgIron: 2mg

Keyword potatoes

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