Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are thick-cut, wedge-shaped potato fries, pre-cooked and frozen, with a satisfyingly fluffy interior and a golden, slightly crisp exterior. They offer a hearty, starchy flavor with a moderate saltiness from processing. Nutritionally, they provide a solid source of carbohydrates for energy, with a modest fiber content.
Calorie split: 7% protein · 71% carbs · 23% fat
↓ Full nutrition💚 Why it's loved
People love steak fries for their substantial, potato-forward texture and satisfying, hearty bite. They are a versatile, comforting side that pairs well with everything from burgers to grilled meats, embodying a classic, nostalgic American diner experience.
⚠️ Watch-outs & how to enjoy it better
The added salt can contribute to high sodium intake, and the high-glycemic carbohydrates may cause blood sugar spikes, especially for those with insulin resistance. To counteract this, pair them with a protein source like grilled chicken or a healthy fat like avocado, and practice portion control. Soaking raw potatoes before cooking can also reduce some starch content.
Key benefits
- Provides quick energy from complex carbohydrates.
- Contains dietary fiber for digestive health.
- Convenient, pre-cooked meal component.
- Source of potassium and vitamin C from the potato.
- Low in fat compared to deep-fried restaurant fries.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'steak fries' originated in the United States in the 1960s, referring to the thick, wedge-like cut that was traditionally served alongside steak in diners and steakhouses.
Full nutrition (USDA data · scales with serving)
| Water | 69.3 g |
| Energy | 130 kcal |
| Energy | 544 kj |
| Protein | 2.2 g |
| Total lipid (fat) | 3.4 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 23.5 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 0.20 g |
| Sucrose | 0.10 g |
| Glucose | 0.10 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 17.4 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.65 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 78.0 mg |
| Potassium, K | 400 mg |
| Sodium, Na | 317 mg |
| Zinc, Zn | 0.36 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.16 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 18.4 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.07 mg |
| Niacin | 2.0 mg |
| Pantothenic acid | 0.47 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 38.0 ug |
| Folate, food | 38.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 4.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 12.0 ug |
| Vitamin E (alpha-tocopherol) | 0.08 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.15 mg |
| Tocopherol, delta | 0.26 mg |
| Tocotrienol, alpha | 0.04 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.8 ug |
| Vitamin K (Dihydrophylloquinone) | 8.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.69 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.36 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.30 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.22 g |
| PUFA 18:2 | 0.20 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.02 g |
| Threonine | 0.08 g |
| Isoleucine | 0.08 g |
| Leucine | 0.13 g |
| Lysine | 0.13 g |
| Methionine | 0.04 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.09 g |
| Tyrosine | 0.07 g |
| Valine | 0.12 g |
| Arginine | 0.13 g |
| Histidine | 0.04 g |
| Alanine | 0.09 g |
| Aspartic acid | 0.48 g |
| Glutamic acid | 0.39 g |
| Glycine | 0.07 g |
| Proline | 0.08 g |
| Serine | 0.10 g |
FAQ
Are steak fries healthier than regular fries?
Steak fries are typically cut thicker, which means they have a higher potato-to-oil ratio when baked or air-fried, potentially making them lower in fat than thin, deep-fried fries. However, nutritional value depends heavily on the cooking method and added salt.
How can I make frozen steak fries crispier?
For crispiness, bake them on a single layer at a high temperature (around 425°F/220°C) and flip halfway. Using an air fryer is also highly effective for achieving a crisp exterior with minimal oil.
Do steak fries have more calories than regular fries?
Not necessarily. The calorie count is primarily determined by the potato's weight and the amount of oil used. Steak fries, being thicker, may absorb less oil during frying, but their larger size can mean a higher calorie count per serving if portion size isn't controlled.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.30 kcal/g · 7% calories from protein · 1.9 g fiber · 0.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.79 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.