This Texas Roadhouse Steak Fries recipe brings the restaurant magic right to your kitchen – crispy on the outside, fluffy inside, and loaded with savory seasoning that hits all the right notes. Made with simple russet potatoes, a blend of smoky paprika, garlic, and a touch of heat, these homemade fries are the ultimate side dish. They’re way better than fast food and surprisingly easy to whip up, even if you’re new to cooking. No deep fryer needed – we’ll use your oven for that golden crunch without the mess.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4-6 as a side
Ingredients for Texas Roadhouse Steak Fries
Main Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 4 large | About 2-3 lbs total; choose firm, unblemished ones for best texture |
| Olive oil | 2 tablespoons | Or vegetable oil for neutral flavor |
| Paprika (smoked preferred) | 1 teaspoon | Adds that signature smoky depth |
| Garlic powder | 1 teaspoon | Fresh minced garlic works too, but powder sticks better |
| Chili powder | 1 teaspoon | For a mild kick; adjust for spice level |
| Kosher salt | 1 teaspoon | Or sea salt; start with less if sensitive to sodium |
| Black pepper | ½ teaspoon | Freshly ground for extra aroma |
| Onion powder (optional) | ½ teaspoon | Enhances the savory profile, like in some copycat versions |
Equipment
| Equipment | Purpose | Recommended / Notes |
|---|---|---|
| Large baking sheet | Baking the fries evenly | Rimmed to prevent sliding |
| Parchment paper or foil | Easy cleanup & prevents sticking | Non-stick is best |
| Large mixing bowl | Tossing potatoes with oil & seasoning | Big enough for easy mixing |
| Sharp chef’s knife | Cutting uniform steak fries | Keeps cuts clean & even |
| Cutting board | Safe potato prep | Wood or plastic |
| Large bowl (for soaking) | Removes starch for crispier fries | Fill with ice water |
| Clean kitchen towel or paper towels | Patting potatoes completely dry | Critical step for crispiness |
| Tongs or spatula | Flipping fries halfway through | Heat-proof |
| Wire rack (optional) | Extra air circulation = extra crunch | Place on top of baking sheet |
Step-by-Step Instructions: Your Easy Guide to Homemade Texas Roadhouse Steak Fries
Follow this step-by-step guide for foolproof results. We’ve broken it down simply, with tips along the way.
- Preheat the oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup – this prevents sticking and promotes even crisping.
- Prep the potatoes: Wash and scrub the russet potatoes thoroughly under cold water to remove dirt. No need to peel – the skin adds extra crunch and nutrients! Pat them dry with a clean kitchen towel.
- Cut into fries: Slice each potato lengthwise into ½-inch thick wedges or steak-fry style strips. Aim for uniform size so they cook evenly. If pieces are too varied, some will burn while others stay soft.
- Soak for crispiness (optional but recommended): Place the cut potatoes in a large bowl of ice-cold water. Let them soak for 10-15 minutes. This removes excess starch, leading to crispier Texas Roadhouse Steak Fries. Drain and pat completely dry – moisture is the enemy of crunch!
- Season the fries: In a large bowl, toss the dried potato wedges with olive oil until evenly coated. Sprinkle on the paprika, garlic powder, chili powder, salt, black pepper, and onion powder (if using). Mix well to ensure every fry is seasoned.
- Arrange on the baking sheet: Spread the potatoes in a single layer, without overcrowding. If needed, use two sheets. This allows hot air to circulate for maximum crispiness.
- Bake to perfection: Place in the preheated oven and bake for 25-30 minutes, flipping halfway through with tongs. They’re done when golden brown and crispy on the edges, with a tender interior.
- Rest and serve: Let the fries cool for 2-3 minutes on the sheet – this helps them crisp up further. Serve hot for the best Texas Roadhouse Steak Fries experience!
Pro Cooking Tips for the Best Texas Roadhouse Steak Fries
- Uniform cuts are key: Uneven slices lead to uneven cooking. Use a sharp knife or mandoline for precision.
- Don’t skip the pat-dry step: Excess water steams the fries instead of crisping them.
- High heat is your friend: 425°F ensures that signature crunch without burning.
- Toss midway: Flipping prevents sogginess on one side.
- Test for doneness: Pierce with a fork – it should go in easily but not mushy.
- Add cheese for loaded fries: Sprinkle Parmesan or cheddar in the last 5 minutes for a melty twist.
Serving Suggestions for Your Homemade Texas Roadhouse Steak Fries
- Classic pairing: With a grilled steak, burger, or ribs – just like at Texas Roadhouse.
- Appetizer style: Serve with dipping sauces like ranch, BBQ, or honey mustard.
- Family dinner: Alongside fried chicken, coleslaw, and corn on the cob for a Southern feast.
- Game day snack: Pile high on a platter with nacho toppings for shareable fun.
- Light lunch: Top with pulled pork or chili for hearty steak fry bowls.
Storage Tips:
- Room temperature: Consume within 2 hours for food safety.
- Fridge: Cool completely, then store in an airtight container for up to 3 days. They lose some crispiness but reheat well.
- Freezer: Flash-freeze on a sheet, then bag for up to 2 months. No thawing needed – bake from frozen.
- Reheating: Oven at 400°F for 5-10 minutes or air fryer for 3-5 minutes to restore crunch. Avoid microwave – it makes them soggy.
Delicious Variations on the Texas Roadhouse Steak Fries Recipe
- Air fryer version: Cook at 400°F for 15-20 minutes, shaking halfway – super crispy with less oil.
- Spicy kick: Add cayenne or extra chili powder for heat lovers.
- Herb-infused: Toss with dried rosemary or thyme for an earthy twist.
- Sweet potato swap: Use sweet potatoes for a nutritious, slightly sweet alternative.
- Loaded fries: After baking, top with bacon bits, cheese, and green onions.
Substitutes for Ingredients in Texas Roadhouse Steak Fries
Running low on something? Try these swaps:
- Potatoes: Yukon Gold for creamier texture; avoid waxy reds as they don’t crisp well.
- Oil: Avocado oil for higher smoke point; canola if you prefer neutral.
- Paprika: Regular paprika instead of smoked, or skip for milder flavor.
- Chili powder: Cumin or taco seasoning for a similar warmth.
- Salt: Use seasoned salt for extra umami, but reduce other spices.
These ensure your Texas Roadhouse Steak Fries still turn out great.
Healthier Options for Texas Roadhouse Steak Fries
Make this recipe lighter without sacrificing taste:
- Lower fat: Use 1 tbsp oil or spray with cooking spray; bake on a wire rack for air circulation.
- Low-sodium: Cut salt in half and boost herbs like garlic and onion powder.
- Gluten-free: Naturally GF – just check your spices.
- Vegan: Already is! No animal products here.
- Baked sweet fries: Swap for sweet potatoes to add fiber and vitamins.
These tweaks make the Texas Roadhouse Steak Fries recipe guilt-free.
Expert Notes: Insights from a Seasoned Home Cook
“As a copycat recipe enthusiast, the key to nailing Texas Roadhouse Steak Fries is the seasoning balance – smoky paprika and chili powder mimic the restaurant’s bold flavor. Don’t overcrowd the pan; space equals crispiness. For authenticity, double-fry if you have a deep fryer: first at 325°F for 5 minutes, then 375°F for 3. But oven-baked is just as tasty and healthier!”
Nutritional Information (Per Serving, About 1 Cup)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 250 | |
| Protein | 4g | |
| Carbohydrates | 40g | |
| Fiber | 4g | 14% |
| Sugars | 2g | |
| Fat | 8g | |
| Sodium | 450mg | 20% |
Conclusion:
The ultimate Texas Roadhouse Steak Fries recipe that’s crispy, perfectly seasoned, and honestly better than the restaurant version! In just 45 minutes, you can serve golden, thick-cut fries with that irresistible smoky-garlic flavor everyone craves, all from the comfort of your own kitchen.
This easy, beginner-friendly copycat recipe proves you don’t need a deep fryer or secret restaurant tricks to get steakhouse-quality results. Whether you’re pairing them with a juicy ribeye, piling them high for game day, or sneaking them straight from the tray (we won’t judge!), these homemade Texas Roadhouse Steak Fries will steal the show every single time.
Frequently Asked Questions (FAQs)
Q: Can I make Texas Roadhouse Steak Fries in an air fryer?
A: Absolutely — and they turn out even crispier! Preheat air fryer to 400°F, toss the seasoned potatoes with oil, and cook in a single layer for 15–20 minutes, shaking the basket every 5 minutes. No flipping needed, and you’ll use less oil than the oven version.
Q: Why are my homemade Texas Roadhouse Steak Fries soggy instead of crispy?
A: The 1 culprit is moisture! Always soak the cut potatoes in ice water, then pat them completely dry before seasoning. Second, don’t overcrowd the baking sheet — give each fry space so steam can escape. Finally, bake at 425°F and flip halfway for even browning.
Q: Are Texas Roadhouse Steak Fries gluten-free and vegan?
A: 100% yes to both! Potatoes + basic spices contain no gluten or animal products. Just double-check your chili powder blend if you have severe allergies, but this recipe is naturally gluten-free and vegan.
Q: Can I prepare these Texas Roadhouse Steak Fries ahead of time?
A: Yes! Cut and soak the potatoes up to 4 hours ahead (keep submerged in cold water in the fridge). Drain, dry, season, and bake right before serving for maximum crispiness. You can also par-bake for 15 minutes, cool, and finish at 425°F for 10–12 minutes when ready to eat.
Q: How do I reheat leftover Texas Roadhouse Steak Fries so they stay crispy?
A: Skip the microwave — it makes them soggy. Reheat in a 400°F oven or air fryer for 5–8 minutes
Texas Roadhouse Steak Fries
Equipment
- Large baking sheet
- Parchment paper or foil
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Large bowl (for soaking)
- Clean kitchen towel or paper towels
- Tongs or spatula
- Wire rack (optional)
Ingredients
- Russet potatoes
- Olive oil
- Paprika smoked preferred
- Garlic powder
- Chili powder
- Kosher salt
- Black pepper
- Onion powder optional
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup – this prevents sticking and promotes even crisping.
- Prep the potatoes: Wash and scrub the russet potatoes thoroughly under cold water to remove dirt. No need to peel – the skin adds extra crunch and nutrients! Pat them dry with a clean kitchen towel.
- Cut into fries: Slice each potato lengthwise into ½-inch thick wedges or steak-fry style strips. Aim for uniform size so they cook evenly. If pieces are too varied, some will burn while others stay soft.
- Soak for crispiness (optional but recommended): Place the cut potatoes in a large bowl of ice-cold water. Let them soak for 10-15 minutes. This removes excess starch, leading to crispier Texas Roadhouse Steak Fries. Drain and pat completely dry – moisture is the enemy of crunch!
- Season the fries: In a large bowl, toss the dried potato wedges with olive oil until evenly coated. Sprinkle on the paprika, garlic powder, chili powder, salt, black pepper, and onion powder (if using). Mix well to ensure every fry is seasoned.
- Arrange on the baking sheet: Spread the potatoes in a single layer, without overcrowding. If needed, use two sheets. This allows hot air to circulate for maximum crispiness.
- Bake to perfection: Place in the preheated oven and bake for 25-30 minutes, flipping halfway through with tongs. They're done when golden brown and crispy on the edges, with a tender interior.
- Rest and serve: Let the fries cool for 2-3 minutes on the sheet – this helps them crisp up further. Serve hot for the best Texas Roadhouse Steak Fries experience!
