I always start by preheating my oven to 425°F, because a hot oven from the very beginning is what gives these fries their crispy edges. While it heats up, I get my baking sheet lined with parchment paper so it's ready to go. Skipping this step and adding cold potatoes to a lukewarm oven is one of the easiest ways to end up with soggy fries.

Next, I scrub the russet potatoes well under running water since they grow underground and tend to carry a lot of dirt. I like to leave the skins on for extra texture, but you can peel them if you prefer. I cut each potato in half lengthwise, then cut each half into three or four wedges, aiming for pieces that are roughly the same thickness so they cook evenly.

Once the potatoes are cut, I toss them into a large bowl with the cooking oil, paprika, steak seasoning, salt, and pepper. I use my hands to really massage the seasoning into every wedge, making sure each piece is evenly coated. This step is where all the flavor comes from, so I never rush through it.

I spread the seasoned wedges out on my parchment-lined baking sheet in a single layer, leaving a little space between each piece. Crowding the pan is something I learned the hard way leads to steaming instead of crisping. If I'm making a bigger batch, I just use two trays instead of piling everything onto one.

I slide the tray into the preheated oven and bake for about 35 minutes total, flipping the fries once around the 20-minute mark so both sides get that golden, crispy finish. I keep an eye on them toward the end since oven temperatures can vary a bit, and I pull them out once they're deeply golden and crisp at the edges.

As soon as they come out of the oven, I move the fries to a serving plate and get them to the table while they're hot. Steak fries are at their absolute best straight out of the oven, so I try not to let them sit around too long before digging in.