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!