Introduction

Garlic Parmesan Steak Fries are crispy oven-baked Russet potato fries seasoned with garlic, oregano, and plenty of freshly grated Parmesan. Paired with a perfectly seared New York Striploin steak and a bright lemon herb aioli, this dish transforms simple ingredients into a flavorful and satisfying meal ideal for any night.

A white speckled plate holds a pile of golden brown thick-cut fries sprinkled with green herbs, surrounding five slices of medium-rare steak with a pink center and a seared dark crust on top, drizzled with melted butter and finely chopped herbs. To the upper right of the plate, a small white bowl is filled with a creamy, light yellow-green sauce flecked with herbs, completing the dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Russet potatoes, peeled and sliced into 1/2-inch thick fries
3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons fresh parsley, finely chopped
1 New York Striploin steak (about 1-1.5 inches thick)
Salt and freshly ground black pepper to taste (for the steak)
2 tablespoons beef tallow
1/2 cup lemon herb aioli, for serving
Fresh chives, finely snipped, for garnish (optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Peel the Russet potatoes and slice them uniformly into 1/2-inch thick fries. Rinse the fries under cold water to remove excess starch, then pat them completely dry with a clean towel.
Step 2: In a large bowl, toss the dried potato fries with olive oil, kosher salt, black pepper, garlic powder, and dried oregano until evenly coated.
Step 3: Spread the seasoned fries in a single layer on two parchment-lined baking sheets. Bake for 20-25 minutes, ensuring they are not overcrowded.
Step 4: Remove the fries from the oven and carefully flip each wedge. Sprinkle half of the freshly grated Parmigiano Reggiano evenly over the fries. Return them to the oven and bake for another 10-15 minutes.
Step 5: Continue baking the fries for a final 10-15 minutes until they are tender inside, crispy outside, and the cheese is golden brown. Once done, immediately sprinkle the remaining Parmesan cheese over the hot fries to melt and form a cheesy crust.
Step 6: While the fries bake, pat the steak dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
Step 7: Heat the beef tallow in a heavy skillet over medium-high heat until shimmering. Sear the steak without moving it for 3-4 minutes per side for medium-rare, or adjust the time to your preferred doneness level.
Step 8: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to redistribute the juices.
Step 9: Slice the steak against the grain into thick, bite-sized pieces.
Step 10: Serve the Garlic Parmesan Steak Fries alongside the sliced steak. Add a dollop or side of lemon herb aioli, and garnish with chopped fresh parsley and optional fresh chives. Enjoy immediately.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the seasoning mix.
Try sprinkling rosemary or thyme over the fries during the last few minutes of baking for a fresh herbal note.
If you like heat, a dash of cayenne pepper in the seasoning adds a nice kick.
Ensure potatoes are dried thoroughly before oiling to maximize crispiness.
Use a meat thermometer to cook the steak to your preferred doneness precisely.

Storage

Store leftover fries in an airtight container in the refrigerator for up to 2 days. To reheat and maintain crispiness, spread them on a baking sheet and bake at 375°F (190°C) for 5-7 minutes or until heated through.

How to Serve

A white plate holds a serving of thick, golden brown potato wedges sprinkled with chopped green herbs and black pepper, covering the plate’s surface. On top near the center, there are six medium-rare steak slices arranged in a slightly fanned-out line, showing pink juicy centers and seared dark brown edges, with a melting white herb butter spread over them. To the right side of the plate, a small white bowl filled with creamy, pale yellow sauce flecked with green herbs sits nestled among the potato wedges. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fries ahead of time?

You can prepare the fries through the seasoning stage and refrigerate them before baking. However, bake them just before serving for the best crispiness, keeping in mind you may need to add extra baking time.

What is the best way to store leftover fries?

Leftover fries should be cooled completely, then stored in an airtight container in the fridge for up to 2 days. Reheat in the oven on a baking sheet at 375°F (190°C) for a few minutes to restore their crisp texture.