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Red Robin Bottomless Steak Fries
Red Robin's famous bottomless steak fries are thick, crispy, seasoned wedges that you can now make in unlimited quantities at home — no refill needed.
red-robin · casual-dining · side
🕑Prep15 min
🍳Cook30 min
⏱Total45 min
🍽Serves4
⭐DifficultyEasy
Ingredients
- 4 large russet potatoes
- 3 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- Pinch of cayenne pepper
- Ranch dressing or campfire sauce, for dipping
Instructions
- 1.Prep the potatoes. Preheat the oven to 425°F. Scrub the potatoes and cut each one lengthwise into 8 thick wedges. Leave the skins on — they add texture and flavor.
- 2.Soak the wedges. Place the potato wedges in a bowl of cold water for 10 minutes to remove excess starch. This helps them get crispier. Drain and pat completely dry with paper towels.
- 3.Season the fries. In a large bowl, toss the dry potato wedges with vegetable oil. In a small bowl, combine the salt, garlic powder, onion powder, paprika, pepper, oregano, and cayenne. Sprinkle over the oiled potatoes and toss to coat.
- 4.Arrange for maximum crisp. Spread the wedges in a single layer on a large baking sheet lined with parchment paper. Make sure they're not touching — air circulation between fries is what makes them crispy.
- 5.Bake and flip. Bake for 15 minutes, then flip each wedge with tongs. Bake for another 12-15 minutes until golden brown and crispy on the outside.
- 6.Serve immediately. Transfer to a serving plate and serve hot with ranch dressing or campfire sauce for dipping.
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.
