The Ultimate Copycat Texas Roadhouse Steak Fries Recipe

Is there anything better than a basket of those thick-cut, perfectly spiced steak fries from Texas Roadhouse? We think not. That incredible seasoning, the pillowy soft inside, and the satisfying crunch are legendary for a reason. But what if you could capture that magic without ever leaving your home? Well, you’re in luck! We’re here to guide you through recreating that unforgettable flavour and texture right in your own kitchen. With our tried-and-tested recipe, you can whip up the very best Copycat Texas Roadhouse Steak Fries whenever the craving strikes.

We’ve devoted ourselves to perfecting this recipe to bring you an authentic restaurant-quality experience. This isn’t just about making chips; it’s about crafting a truly special side dish that will have your loved ones clamouring for more. Prepare to turn ordinary potatoes into an extraordinary treat.

Why You’ll Love This Recipe

• The Genuine Restaurant Taste: We’ve unlocked the secret to that signature seasoning blend, delivering the savoury, peppery, and subtly sweet flavour you adore.
• Unbeatable Crispy Exterior: Our double-frying technique is the key to achieving that gloriously golden and crispy outside while ensuring the inside remains wonderfully fluffy.
• Effortless to Make: Despite the spectacular results, the method is refreshingly simple and relies on basic store-cupboard ingredients. No complex skills are required!
• The Perfect Partner for Any Meal: These fries are a dream companion for steaks, burgers, and grilled fish, but they are more than capable of being the main attraction.
• A World Away from Frozen Chips: After one bite of these fresh, homemade fries, you’ll find it impossible to go back to the freezer aisle. The taste is simply second to none.

Ingredients

• 4 large Maris Piper or Russet potatoes (about 1kg), scrubbed clean
• 2 litres vegetable or rapeseed oil, for frying
• Cold water, for soaking
• 2 tsp smoked paprika
• 2 tsp sea salt
• 1 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to your spice preference)
• 1 tsp light brown sugar, firmly packed

How to Make Copycat Texas Roadhouse Steak Fries

Crafting these famous fries at home is a genuinely enjoyable experience. We’ve broken the entire process down into easy-to-follow steps. Pay close attention, and you’ll soon be serving up potato perfection. The secret lies in a method known as double-frying, which guarantees the ideal texture we all crave.

Step 1: Prepare the Potatoes

Our journey begins with the humble spud. There’s no need to peel your potatoes; the skin provides a delightful rustic texture and extra flavour, just like the real deal. Simply give them a thorough scrub under cold running water to get them sparkling clean. Next, pat them completely dry with a clean tea towel. Carefully slice the potatoes into thick, even ‘steak fry’ batons, aiming for a thickness of around 1-1.5 cm. Keeping the size consistent is important for even cooking.

Step 2: The All-Important Soak

Transfer your freshly cut potatoes into a large bowl and submerge them fully in cold water. Allow them to soak for a minimum of 30 minutes, although for superior crispiness, you can let them rest for up to 3 hours. This step is non-negotiable! Soaking removes excess starch from the potatoes, which prevents them from becoming sticky and is the key to achieving an exceptionally crisp finish when fried.

Step 3: Mix the Signature Seasoning

While your potatoes are having a soak, it’s the ideal moment to prepare our secret weapon. In a small bowl, combine the smoked paprika, sea salt, ground black pepper, garlic powder, onion powder, cayenne pepper, and light brown sugar. Give it all a good whisk to ensure the spices are evenly distributed. This flavourful blend is precisely what makes these Seasoned steak fries so irresistible. Set it aside for now.

Step 4: Dry and First Fry (The Blanch)

After soaking, drain the potatoes and give them another quick rinse. Now comes another crucial part: they must be dried meticulously. Lay them out in a single layer on a clean tea towel or kitchen roll and pat them down until no surface moisture remains. Remember, hot oil and water are a volatile combination!

In a large, sturdy pot or a deep-fat fryer, heat the oil to 150°C (300°F). If you’re without a thermometer, test the temperature by adding one fry; it should produce gentle, steady bubbles. Cautiously lower about half of the potatoes into the oil. Avoid overcrowding the pot, as this will cause the oil temperature to drop. Fry for 5-7 minutes. At this stage, they should be soft and pale, not golden. This initial fry, known as blanching, perfectly cooks the potato’s interior.

Step 5: The Second Fry (The Crisp)

Once all the potatoes have undergone their first fry, raise the oil temperature to 190°C (375°F). The oil will appear more lively and shimmery at this heat. Working in batches once more, return the blanched fries to the pot and fry for an additional 2-4 minutes. You’re looking for a deep golden-brown colour and a distinctly crisp texture. This second, hotter fry is what forges that perfect, crunchy shell, creating a truly Crispy potato side dish to rival any restaurant.

Step 6: Season and Serve Immediately

The moment the fries come out of the oil, transfer them to a large mixing bowl. Without delay, sprinkle a generous coating of your pre-mixed seasoning over the hot fries. Toss them thoroughly to ensure every single fry is coated in that mouth-watering flavour. The residual heat and oil will help the seasoning adhere beautifully. For the best experience, serve them piping hot when they are at their absolute crispiest!

Top Tips for Perfect Restaurant Style Fries

Eager to make sure your fries are a triumph every time? Keep these handy professional pointers in mind.

• Choose the Right Potato: The variety of potato you select has a major impact. We strongly suggest using a high-starch potato like Maris Piper or King Edward. These floury types become wonderfully light and fluffy once cooked. For more insight into potato types, the AHDB’s Love Potatoes guide is an excellent resource.
• Oil Temperature is Key: We cannot overstate this. A cooking thermometer eliminates all guesswork and guarantees your oil is at the precise temperature needed for both the blanching and crisping stages. This is the golden rule for flawless Restaurant style fries.
• Don’t Overcrowd the Pot: Frying in batches may feel like extra work, but it’s absolutely vital. Tipping in too many fries at once causes the oil’s temperature to plummet, resulting in greasy, limp fries instead of perfectly crisp ones.
• Dry, Dry, Dry: Before they meet the hot oil, your potatoes need to be completely dry. Any lingering water will make the oil spit and will steam the potatoes rather than fry them, which is the enemy of crispiness.

What to Serve With Your Steak Fries

These magnificent fries are the ideal partner for a wide variety of main dishes. While the quintessential pairing is a succulent steak, their versatility knows no bounds! They are simply brilliant with a gourmet burger, Southern-fried chicken, or a tender rack of BBQ ribs.

They also stand up beautifully next to a substantial meal like our Baked Ranch Chicken. For something a little different, try serving these perfectly seasoned potatoes alongside a rich pasta dish; they make an excellent accompaniment to our Garlic Parmesan Chicken Pasta Recipe. And don’t skimp on the dips! Tomato ketchup, mayonnaise, smoky BBQ sauce, or a zesty homemade garlic aioli are all fantastic options.

FAQ

Your New Favourite Side Dish Awaits

And there we have it—your comprehensive guide to mastering one of the most popular restaurant side dishes from the comfort of your home. By following our straightforward steps, you can wave goodbye to uninspiring frozen chips and say hello to steak fries that are wonderfully fluffy, supremely crispy, and bursting with flavour. This recipe is proof that with a touch of care, you can achieve truly professional results in your own kitchen.

So, what are you waiting for? Grab a few potatoes and prepare to delight your family and friends. We’d love to hear how your Homemade french fries turn out, so please share your experiences in the comments section below!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 4 large Maris Piper or Russet potatoes (about 1kg), scrubbed clean
• 2 litres vegetable or rapeseed oil, for frying
• Cold water, for soaking
• 2 tsp smoked paprika
• 2 tsp sea salt
• 1 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to your spice preference)
• 1 tsp light brown sugar, firmly packed

Instructions

1. Cut scrubbed potatoes into 1-1.5 cm batons. Soak them in a large bowl of cold water for at least 30 minutes.
2. While the potatoes soak, whisk together the smoked paprika, sea salt, black pepper, garlic powder, onion powder, cayenne, and brown sugar in a small bowl to create the seasoning.
3. Drain, rinse, and thoroughly pat the potatoes dry with a clean tea towel.
4. Heat oil in a deep pot to 150°C (300°F). Fry the potatoes in batches for 5-7 minutes until soft but still pale. Remove and drain on a wire rack. This is the first fry (blanching).
5. Increase the oil temperature to 190°C (375°F). Return the blanched fries to the hot oil in batches and cook for another 2-4 minutes until deep golden brown and crisp.
6. Immediately transfer the hot fries to a large bowl. Sprinkle generously with the prepared seasoning and toss well to coat. Serve straight away for the best texture.

Nutrition (per serving):
Calories: 410,
Carbs: 47 g,
Protein: 5 g,
Fat: 23 g