Oven Baked Rosemary Steak Fries with Homemade Ketchup are hearty and crispy and oh-so-easy to make. Steak fries don’t have to be eaten with just steak! I love them as a side with chicken, with a salad, or even with soup. But if you like steak, these are the perfect side for you!
These oven baked rosemary steak fries with homemade ketchup won’t disappoint. They’re steakhouse-style that you can easily make at home. There’s nothing soggy or wimpy (the worst!) about them!
These baked fries are so beefy and crispy, and soft and fluffy on the inside. And the ketchup? Well. It’s nothing like what you’ll get from a bottle that you have to smack on the bottom, and it has a fabulous zestiness to it. Bonus: both the fries and the ketchup are super easy to make.
For a fun side-dish spud, try my recipe for sweet potato “fries” with jalapeño-onion ranch dip. These babies are actually baked, and really tasty.
I made another oven-baked recipe recently that turned out really great: crunchy oven baked chicken nuggets with honey mustard sauce. Ain’t nobody got time for fried stuff in the house. At least not me!
Oven Baked Rosemary Steak Fries with Homemade Ketchup
You could add a variety of spices to these spuds, as you like: paprika, garlic salt instead of regular salt, cumin, whatever. I love rosemary and think it pairs nicely with potatoes, so I sprinkled it alllll up in there.
Now let’s talk ketchup, shall we? Oh, man. I think you’ll love dunking into this homemade version. Who knew it was so easy to make your own? This ketchup has just the right amount of spice to it, and while it might not be the best option for the little ones, the big folks will love it. I can’t wait to try it again on a burger.
You can definitely satisfy your spud love with these oven baked rosemary steak fries with homemade ketchup. I hope you try them soon and enjoy them as a side to just about anything.
Patricia Conte/Grab a Plate
Serves Serves 4
You'll love this classic side dish that gets baked up nice and crispy. You'll reach for the homemade ketchup for dunking again and again!
- 4 Russet potatoes, peeled and cut into thick, wedge-like slices, about 1-1/2-inches thick
- 1 tablespoon vegetable oil
- 1-2 tablespoons fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Nonstick cooking spray
- 6 ounces tomato sauce
- 2 dashes Worcestershire sauce
- 1 tablespoon brown sugar
- 1/2 tablespoon white vinegar
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Combine all the ingredients to a medium saucepan and stir to combine, ensuring the brown sugar dissolves.
- Bring the mixture to boil.
- Immediately reduce the heat to low, and cook, stirring occasionally for about 10 minutes.
- Let the mixture come to room temperature before using.
- After the potatoes are cut, add them to a large bowl with water so they are covered by the water. Let them sit for about 30 minutes. Drain the water and use absorbent towels or paper towels to dry them thoroughly.
- Preheat the oven to 425 degrees F. Add aluminum foil to two baking pans and lightly coat them with the nonstick cooking spray. Set them aside.
- Add the potatoes to a clean large bowl. Add the oil, salt, pepper, and rosemary and toss with your hands to coat all the potatoes.
- Add them to the baking pans in a single layer so they’re not touching. Bake on an upper rack for about 15 minutes.
- Toss and cook for another 15 minutes. If the fries look like they could cook longer, continue to cook for another 10 minutes or longer, until they are golden.
- Remove and serve warm.