Put frozen steak fries in the roasting pan and 5 extra ingredients to get a supper so delicious your friends will be begging for more!

This is my go-to way to turn a bag of frozen steak fries into a seriously craveable side dish with almost zero effort. On nights when I’m racing home from work and everyone’s already asking what’s for dinner, I can dump the fries into a roasting pan, add five pantry ingredients, and let the oven do the rest. The crumbly white Parmesan topping gets toasty and golden, the fries get crisp on the outside and fluffy inside, and the whole pan disappears every single time. It’s not fancy, just practical, Midwest weeknight comfort food that tastes like something you’d order at a restaurant.

Serve these oven baked steak fries with burgers, grilled chicken, or simple baked salmon for an easy weeknight dinner. They’re also great next to sloppy joes, meatloaf, or pulled pork sandwiches when you want that classic diner-style plate at home. Add a quick green salad or steamed veggies to round things out, and don’t forget plenty of ketchup, ranch, or your favorite dipping sauce on the side. If you’re entertaining, set the hot roasting pan in the center of the table and let everyone help themselves family-style.

Servings: 4

1 (24–28 oz) bag frozen steak fries

Preheat your oven to 425°F (220°C). Place a large metal roasting pan or a rimmed sheet pan in the oven while it preheats so the pan gets hot. This helps the steak fries crisp up on the bottom.

Once the oven is hot, carefully remove the hot roasting pan and set it on a heat-safe surface. Add the frozen steak fries straight from the bag into the roasting pan, spreading them into as even a layer as you can. It’s okay if some overlap a little.

Drizzle the olive oil evenly over the frozen fries. Sprinkle the kosher salt, black pepper, and garlic powder over the top. Use a spatula or large spoon to gently toss everything right in the pan so the fries are lightly coated in the seasoned oil and spread back into a single layer.

Sprinkle the finely grated Parmesan cheese evenly over the top of the seasoned fries. It will look like a crumbly white blanket over the fries—that’s exactly what you want, as it will melt and toast in the oven.

Return the roasting pan to the oven and bake for 20–25 minutes, stirring or flipping the fries once about halfway through cooking. Bake until the fries are deep golden brown on the edges, the centers are hot and tender, and the Parmesan is lightly browned and crisp in spots.

Taste a fry and adjust seasoning with a pinch more salt or pepper if needed. Serve the steak fries immediately, straight from the roasting pan or transferred to a serving platter, while they’re hot and crispy.

For a little heat, add 1/4–1/2 teaspoon of smoked paprika or chili powder along with the garlic powder. Swap the garlic powder for onion powder if that’s what you have on hand, or use an Italian seasoning blend for a more herb-forward flavor. If you prefer a milder cheese, you can mix half Parmesan and half finely shredded mozzarella or Monterey Jack (just know they’ll melt a bit more and be less crumbly on top). To make them extra garlicky, toss the hot fries with 1 tablespoon of finely chopped fresh parsley and 1 small clove of minced fresh garlic right after baking, but be aware that raw garlic is strong, so start small. For a slightly lighter version, you can reduce the olive oil to 2 tablespoons and use a nonstick roasting pan, though the fries may be a bit less crisp. Food safety tips: Always bake the fries straight from frozen—do not thaw them first, as this can lead to a mushy texture and uneven cooking. Use oven mitts when handling the preheated roasting pan and keep it on a stable, heat-safe surface when tossing the fries. Cook the fries until they reach a safe, steaming-hot temperature throughout (165°F/74°C or hotter) before serving, and refrigerate any leftovers within 2 hours in a shallow container, reheating them thoroughly in the oven or air fryer before eating.