Beef steak fries

Similar to french fries,  beef steak fries are thick wedges of potatoes fried or roasted to crispy perfection. Because steak fries are thicker than french or maybe shoestring fries, they require only a little more finesse to get the perfect ratio of crispy outside to the gentle, creamy middle. I discover that the high-quality steak fries aren’t fried, but are better off oven roasted. They are an easy facet to weeknight burgers, date-night time beefsteak dinners, or even as a snack for dipping in your favored sauce.

Cooking spray
4 medium Yukon Gold potatoes (about 2 pounds total)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more for seasoning
3 tablespoons olive oil

Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F. Coat a rimmed baking sheet with cooking spray; set aside.
Cut the potatoes. Rinse and dry the potatoes. Cut the lengthwise potatoes into 1/2-inch-thick wedges, then cut the wedges in half crosswise if they are long.
Coat with seasoning. Place the potatoes in a large bowl. Add the paprika, garlic powder, onion powder, and salt, and toss to coat the potatoes. Add the oil and toss to coat again.
Place the potatoes in a single layer and roast. Spread the potatoes in an even layer on the prepared baking sheet. Roast for 20 minutes. Use a thin, flat spatula to flip the potatoes. Roast again until the potatoes are tender and golden-brown, 15 to 20 minutes more.
Season and serve. Sprinkle with additional salt before serving if desired.