Alright, let’s talk about these air fryer steak fries. They’re everything you want in a fry – thick, crispy on the outside, tender on the inside, and loaded with flavor from a simple mix of spices. The best part? They’re healthy, gluten-free, and made with just a fraction of the oil you’d need for regular fries. It starts with Yukon Gold potatoes (skin on because, why not?), soaked to get rid of extra starch, tossed in a little olive oil, then air fried to crispy perfection.
Think of these as your favorite fries, minus the guilt. And don’t worry, they’re not bland, either. Smoked paprika, garlic, and rosemary give them a smoky, herby twist that’s far from boring. Top them off with a sprinkle of fresh parsley or chives, and you’ve got fries that are honestly better than what you’d get at a restaurant.
Dip them in ketchup, your favorite aioli, or eat them straight up – they’re that good. This is healthy comfort food, done right and without fuss. Perfect for any night you want something easy, tasty, and a little indulgent.
Ingredients for the best Air Fryer Steak Fries
Ingredients Breakdown for the Best Air Fryer Steak Fries:
Yukon Gold or Red Potatoes – These guys are the stars. Yukon Golds give you that buttery, creamy texture, but red potatoes work just as well. Keep the skins on for extra fiber (and less work).
Olive Oil or Avocado Oil – Just enough to get that crispy edge without the deep-fry guilt. If you’re out of both, any neutral oil will do, but olive oil adds a nice, subtle flavor.
Smoked Paprika – This is the secret weapon here. It gives a smoky depth that makes you forget these fries didn’t see a grill. If you don’t have smoked, regular paprika works too, but you’ll miss that little extra something.
Garlic Powder & Onion Powder – Essential for that full-flavor punch. Fresh garlic sounds nice, but it’ll burn in the air fryer. Stick to the powder for even coating and no bitter surprises.
Ground Rosemary – Adds an herbaceous touch. Dried thyme or Italian seasoning can work if rosemary isn’t your thing, but rosemary’s earthiness really hits the mark with potatoes.
Sea Salt & Black Pepper – Don’t skip these! A good pinch of each brings all the flavors together. Sea salt has a bit more crunch, but table salt will still do the trick.
Fresh Parsley or Chives – Not just for looks! A sprinkle of fresh herbs at the end adds a little pop of flavor and freshness. Chives, parsley, or even a touch of fresh thyme would work here.
Frequently Asked Questions (FAQ)
Do I have to soak the potatoes?
Technically, no. But if you want that crispy outside with a fluffy inside, it’s worth the 30 minutes. Soaking pulls out the extra starch, so your fries don’t end up sad and soggy.
Can I skip the olive oil?
You can, but don’t expect the same golden crunch. A little oil goes a long way here and keeps things healthier than deep-frying. If you’re out, try avocado oil or even coconut oil for a subtle twist.
Can I use sweet potatoes instead?
Sure! Just be ready for a softer texture. Sweet potatoes don’t crisp up quite the same, but they’ll still taste amazing with this seasoning blend.
What if I don’t have smoked paprika?
Regular paprika will do just fine. If you want to get fancy, add a tiny pinch of chipotle powder to bring back a bit of that smokiness.
How do I keep leftovers crispy?
Leftovers? Bold of you to assume there will be any. But if you’re planning ahead, reheat them in the air fryer for a few minutes. They’ll come back to life better than any microwave could manage.
Can I make these in the oven?
Absolutely. Bake them at 425°F on a parchment-lined sheet for 20-25 minutes, flipping halfway through. They won’t get quite as crispy as the air fryer version, but they’re still delicious.
What dips go best with these?
Anything you like! Classic ketchup, a garlicky aioli, or even Greek yogurt with a squeeze of lemon. These fries are versatile and love a good dip.
Can I add cheese?
Oh, now you’re talking. A sprinkle of grated Parmesan on the hot fries? Yes, please.
How to Make the Perfect Air Fryer Steak Fries
- Slice Those Potatoes:
Wash and scrub your Yukon Golds (or reds). No need to peel – that skin has flavor and texture. Cut each potato lengthwise into thick wedges. Try to keep them uniform so they cook evenly. - Soak & Dry:
Place your wedges in a bowl of cold water and let them soak for 30 minutes (overnight works too)). This helps remove extra starch, which makes them crispier. After soaking, drain and pat them dry. Yes, it’s an extra step, but trust me – worth it. - Season & Toss:
Toss the dried potatoes with a bit of olive oil, just enough to lightly coat them. In a separate bowl, mix your seasonings (smoked paprika, garlic powder, onion powder, rosemary, salt, pepper) and sprinkle over the wedges. Toss until every fry is wearing a nice coat of seasoning. - Preheat the Air Fryer:
Set your air fryer to 390°F. Let it warm up while you finish seasoning. Preheating helps give your fries that initial sizzle they need to start crisping right away. - Cook in Batches:
Place the seasoned wedges in the air fryer basket, but do not overcrowd it, or you will get soggy fries. If you’re making a big batch, work in rounds so they have enough space to get crispy. Cook for 15-18 minutes, shaking the basket frequently (every 5-6 minutes) to ensure they cook evenly. - Check for Doneness:
After about 15 minutes, check one of the fries. It should be golden, crisp on the outside, and tender on the inside. If they need more color, add a few minutes, but check them frequently to ensure they do not overcook. - Garnish & Serve:
Transfer your hot fries to a plate and sprinkle with a bit of extra salt if you’re into it. Add fresh herbs like parsley or chives for a finishing touch. Serve them hot with your favorite dipping sauce – or straight up, they’re that good! - Enjoy Immediately:
These fries are best fresh out of the fryer, so dig in while they’re still hot and crispy!
Tips & Tricks
Prep Like a Pro:
After slicing, let those potatoes soak in cold water for 30 minutes. It’s the secret to getting rid of excess starch, so you get crispy fries, not limp spuds. Dry them thoroughly after soaking – damp potatoes don’t crisp up as well.
Season Evenly:
Toss your dried wedges in oil first, then add the seasoning. This way, every wedge gets coated in that smoky, garlicky goodness. No one wants a bland fry, right?
Don’t Overcrowd the Air Fryer:
Give those fries some breathing room! Cook them in a single layer so they can crisp up nicely. If you try to squeeze in too many, they’ll steam instead of fry, and no one wants that.
Reheating for That Fresh Fry Crunch:
Leftovers? Lucky you! Pop them back in the air fryer at 390°F for about 3-4 minutes. They’ll crisp up again, almost like they’re fresh out of the fryer. Microwaving them is a quick way to ruin a good fry.
Storing Leftovers Right:
Store any extras in an airtight container in the fridge. They’ll last 2-3 days, but for best results, eat them sooner rather than later – fries aren’t exactly known for their longevity.
Add a Fresh Finish:
Right after they come out of the fryer, sprinkle on a bit more salt or fresh herbs like parsley or chives. It’s a small touch that makes a big difference in flavor.
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Recipe
The Best Air Fryer Steak Fries
Ingredients
- 3 Yukon Gold or red potatoes 3 large potatoes, skin-on
- 1 ½ tablespoon olive oil or avocado oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground rosemary or dried thyme for a twist
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Fresh parsley or chives for garnish (optional)
Instructions
Prep the Potatoes:
- Wash and scrub the potatoes thoroughly. No need to peel them!
- Cut the potatoes lengthwise into thick wedges (around 8-10 per potato). Make sure they’re evenly sized for uniform cooking.
Soak the Wedges:
- Place the wedges in cold water and let them soak for 30 minutes to remove excess starch, which helps them become extra crispy.
- Drain and pat them dry with a clean towel.
Season the Fries:
- In a large bowl, toss the potatoes with the olive oil.
- In a separate bowl, combine smoked paprika, garlic powder, onion powder, ground rosemary, salt, and pepper.
- Sprinkle the seasoning mixture over the potatoes and toss to coat evenly.
Air Frying:
- Preheat your air fryer to 390°F.
- Place the seasoned wedges evenly in the air fryer basket (work in batches if needed).
- Cook for 18-20 minutes, shaking the basket frequently, until golden and crispy. (You may need to cook them for longer, depending on the type of air fryer you are using.)
Garnish & Serve:
- Once the fries are ready, transfer them to a serving dish. Sprinkle with a bit more salt if needed and garnish with fresh parsley or chives for a fresh touch (optional).
Enjoy:
- These steak fries are perfect on their own or paired with a side of ketchup, aioli, or a Greek yogurt-based dip.
