Fulfill that craving but in a healthier way! These thick-cut Baked Parmesan Steak Fries and Garlic Aioli Dipping Sauce are a delicious alternative to a deep-fried fry!
Some days just require fries. You know those days? Those long, stressful, busy days where you just want some good old comfort food to give you a big ol' hug? Yup. Those kinds of days require fries like these Baked Parmesan Steak Fries.
Did you know how easy homemade steak fries are? They're so much easier to make than you may think - and they're a super healthy alternative to your favorite go-to fast-food french fries!
Ingredients Needed
- Russet Potatoes - These potatoes are the best for fry-making!
- Olive Oil - Instead of being deep-fried, these are baked with a coating of oil.
- Parmesan Cheese - To finish with. You can also use another favorite hard cheese like asiago or romano.
- Salt and Pepper - To season. But you can also spice it up with your favorites like onion powder, garlic powder, or a little kick from some cayenne!
Easy to Make
Slice, Par Boil, Bake, and Cheese!
These steak fries are intentionally cut thick for that classic steak fry texture. No need to peel the potatoes because the skins actually have fiber and added nutrients and can help lock in nutrients of the flesh of the potato. But that's totally up to you. Also, because they're thicker cut, they'll need a little parboil so that the inside of the fry is nice and soft but the outside crispy.
400 degrees for 15 minutes on one side, then a flip on the other side for another 10-15 for additional browning.
Top with a generous helping of your cheese!
Create Aioli
Meanwhile, create your new favorite fry dipping sauce, the Garlic Aioli!
So fresh, and delicious! This Northwest Mediterranean dipping sauce is made by emulsifying garlic, salt, olive oil, and an egg to create a rich, flavorful, creamy dreamy dipping sauce! We add some lemon and fresh parsley too for bright acidity and herbs!
Even better, it takes minutes to make. Just toss it all (except the oil) in your trusty blender or food processor and while it's still blending, a sloooowww addition of the oil to let it all emulsify into a delicious creamy dip.
Not a fan of aiolis? No problem, whip up some 5-minute Homemade Ketchup or our Fry Sauce From Scratch!
Once your Baked Parmesan Steak Fries are done, they're ready for that creamy dreamy aioli and that steak fry craving will be fulfilled!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Baked Parmesan Steak Fries with Garlic Aioli
Equipment
Ingredients
Parmesan Fries
- 5 lg russet potatoes
- 3/4 cup Parmesan cheese finely grated
- 1/8 cup olive oil
- 1 teaspoon kosher salt
- pepper to taste
Garlic Aioli
- 1 large egg
- 3 cloves garlic chopped
- 1 tablespoon lemon juice fresh squeezed
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon kosher salt
- fresh ground pepper
- 1/2 cup olive oil
Instructions
Parmesan Fries
- Heat a large pot of salted cold water on high to bring to a boil.
- Pre-heat oven to 400 degrees.
- Meanwhile, scrub your spuds clean and then slice them into 1/2 inch to 3/4 inch thick slices. Add them to the boiling water and parboil for 5 minutes.
- Drain potatoes well. Lay them out on a clean towel-lined baking sheet and gently pat dry with a paper towel. Add them to a large bowl and add oil, salt, and pepper. Gently mix.
- Remove towel from baking sheet, line potatoes in a single layer and bake them in the center rack.
- After 15 minutes, remove from oven and turn potatoes for even browning. Return to the oven for another 10-15 minutes until the outside is crispy and inside soft and tender.
- Remove sheet from oven and sprinkle Parmesan cheese on top of hot potatoes. Let the cheese melt and then serve and enjoy!
Garlic Aioli
- Add egg, salt, parsley, and a few turns of the pepper grinder to a food processor. Blend until combined and then while processor is still running, very slowly add the olive oil in a slow but steady stream until it has formed a thick emulsion.
- Serve with fries and enjoy!
I knew I loved you. Now I know whey " I have made a conscious effort to not have a deep fryer at home. Mainly because I like fitting in to my pants and I know I personally do not have the will power to not fry all the things and happily eat them until I no longer fit into those said pants. " Exactly why I don't own a waffle or ice cream maker. I read somewhere that steak fries are healthier than the thin kind. Something about surface area blah blah blah.
Hahaha Great minds think alike, Christine! I totally feel you on the waffle and ice cream maker too - we had a waffle iron for a brief period that ended up breaking because it was a cheap one- and not going to lie, I was kind of of happy it did! 😉
I love oven baked fries! And these look perfect ,great recipe!
Your fries look amazing and the aioli -- yum!! What a perfect side but frankly, I could munch the fries all by themselves. And the touch of Parmesan is perfect -- a touch of saltiness plus flavor. Great recipe.
I love baking fries in the oven! These look yummy!
How yummy!! I have never owned a deep fat fryer either for the same reason. I'd get into way too much trouble with one of those bad boys! So this recipe is perfect for me. I never peel a good spud. I love the Aioli sauce you've made with them. I can't wait to make this and get dipping some Steak Fries!
I quite enjoy baked fries, a little healthier maybe. And aioli is a classic. Great comfort food for a Friday night.
Haha! I'm with you -- I thought a deep fryer would be a great idea, but too tempting 🙂 These fries look fab, and I think baking is clearly every bit as good as frying! Love the aioli to dunk them in!
Oh, yum! I love dipping fries in aioli and with garlic and parmesan in the recipe, this sounds like perfection.
At last! Someone with real exrtseipe gives us the answer. Thanks!
OMG these look fabulous!! I have a soft spot for fries and now for these!! Thanks for sharing 🙂
I love home-made fries, but have never thought of grating parmesan over them. I love your oh-so garlically aioli too.
Thanks, Helen! Oooh you must try them with Parmesan. Although I think cheese makes everything better 😉