Copycat Texas Roadhouse Steak Fries
A more flavorful version of the classic steak fries, incorporating a cornstarch coating for extra crispiness and a touch of smoked paprika.
2 lbs
Russet Potatoes-peeled and cut into 1/2 inch thick fries
2 tbsp
Cornstarch
2 tbsp
Vegetable Oil
1 tbsp
Garlic Powder
1 tbsp
Onion Powder
See all 9 ingredients ↓
A more flavorful version of the classic steak fries, incorporating a cornstarch coating for extra crispiness and a touch of smoked paprika.
Instructions
- Preheat oven to 400°F (200°C).
- Place the Potatoes in a large bowl and toss with Vegetable Oil and Cornstarch.
- In a small bowl, combine all Seasoning ingredients.
- Sprinkle the Seasoning over the Potatoes and toss to coat evenly.
- Spread the fries in a single layer on a baking sheet.
- Bake for 35-45 minutes, flipping halfway through, until golden brown and crispy.
-
2 lbs
900 g
Russet Potatoes-peeled and cut into 1/2 inch thick fries
-
2 tbsp
30 mL
Cornstarch
-
2 tbsp
30 mL
Vegetable Oil
-
1 tbsp
15 mL
Garlic Powder
-
1 tbsp
15 mL
Onion Powder
-
1 tsp
5 mL
Smoked Paprika
-
1 tsp
5 mL
Cayenne Pepper
-
1 tsp
5 mL
Salt
-
1/2 tsp
2.5 mL
Black Pepper
Equipment
- Large Bowl
- Small Bowl
- Baking Sheet
Instructions
- Preheat oven to 400°F (200°C).
- Place the Potatoes in a large bowl and toss with Vegetable Oil and Cornstarch.
- In a small bowl, combine all Seasoning ingredients.
- Sprinkle the Seasoning over the Potatoes and toss to coat evenly.
- Spread the fries in a single layer on a baking sheet.
- Bake for 35-45 minutes, flipping halfway through, until golden brown and crispy.
Nutrition per serving
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