Red Robin Bottomless Steak Fries
Prep time: 15 minutes Cook time: 30 minutes Servings: 4 servings
Red Robin’s bottomless steak fries are the original unlimited side. Thick, seasoned potato wedges served in a wire basket, and they just keep coming. The fries are thick-cut wedges with the skin on, seasoned with a garlic-paprika blend, and fried until the outside is crispy while the inside stays fluffy and potato-y.
This baked version gets you 90% of the way there without a deep fryer. The trick is soaking the cut potatoes in cold water to remove surface starch, drying them thoroughly, and baking at high heat. The starch removal prevents them from sticking to the pan and helps the exterior crisp up.
Steak Fry Technique
- Soak and dry. Soaking removes starch that would otherwise make the fries soft and sticky. Drying them is equally important — wet potatoes steam instead of roast. Pat them bone dry before oiling.
- Don’t overcrowd the pan. Space between fries allows hot air to circulate. Overcrowded fries steam each other and stay limp. Use two baking sheets if needed.
- Skin on is essential. The potato skin adds flavor, texture, and structure. It crisps up in the oven and gives each wedge a rustic, steakhouse-quality look.
Truly Bottomless at Home
Red Robin’s steak fries are “free” with any burger ($12-16). Four large potatoes cost about $3, and you can make as many batches as you want — that’s truly bottomless. Serve with Red Robin’s campfire sauce: equal parts mayo and barbecue sauce with a dash of chipotle.
