Potatoes, french fried, steak fries, salt added in processing, frozen, oven-heated
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are thick-cut, wedge-shaped potato fries, typically seasoned with salt before freezing for oven convenience. They offer a satisfying contrast: a crisp, golden-brown exterior giving way to a fluffy, steaming interior. Nutritionally, they provide a moderate calorie source with a notable carbohydrate content for energy.
Calorie split: 7% protein · 71% carbs · 22% fat
↓ Full nutrition💚 Why it's loved
People adore steak fries for their hearty, substantial bite and the perfect balance of crispy outside and soft inside. They are a beloved, versatile side dish that pairs well with everything from burgers to grilled meats, embodying casual comfort food.
⚠️ Watch-outs & how to enjoy it better
The added salt and high glycemic index can contribute to blood pressure and blood sugar spikes, respectively. To counteract this, pair them with a protein source like grilled chicken or a healthy fat like avocado to slow digestion, and practice portion control. For a lower-sodium option, consider seasoning your own frozen fries lightly at home.
Key benefits
- Good source of quick energy from complex carbohydrates
- Contains dietary fiber, aiding digestion
- Provides potassium, an essential electrolyte
- Convenient and consistent cooking from frozen
- Offers a satisfying texture contrast
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'steak fries' in the U.S. refers to the thick, wedge-like cut, while in the UK, 'steak fries' are a specific brand of potato product made by McCain.
Full nutrition (USDA data · scales with serving)
| Water | 64.8 g |
| Energy | 148 kcal |
| Energy | 620 kj |
| Protein | 2.6 g |
| Total lipid (fat) | 3.8 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 27.0 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 0.25 g |
| Sucrose | 0.15 g |
| Glucose | 0.10 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 17.3 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 0.64 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 90.0 mg |
| Potassium, K | 459 mg |
| Sodium, Na | 373 mg |
| Zinc, Zn | 0.41 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.19 mg |
| Vitamin C, total ascorbic acid | 14.0 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.03 mg |
| Niacin | 2.2 mg |
| Pantothenic acid | 0.52 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 31.0 ug |
| Folate, food | 31.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.08 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.19 mg |
| Tocopherol, delta | 0.31 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) | 2.3 ug |
| Vitamin K (Dihydrophylloquinone) | 10.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.74 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 | 0.39 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.32 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 2.2 g |
| MUFA 20:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.25 g |
| PUFA 18:2 | 0.23 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 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Potatoes, french fried, all types, salt added in processing, frozen, unprepared — USDA does not publish this profile for Potatoes.
| 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 | 0.10 g |
| Tyrosine | 0.08 g |
| Valine | 0.12 g |
| Arginine | 0.13 g |
| Histidine | 0.05 g |
| Alanine | 0.09 g |
| Aspartic acid | 0.50 g |
| Glutamic acid | 0.40 g |
| Glycine | 0.07 g |
| Proline | 0.08 g |
| Serine | 0.10 g |
FAQ
Are steak fries healthier than regular thin-cut fries?
Generally, they can be, as the thicker cut often means less surface area absorbs less oil during frying. However, since these are oven-heated from frozen, the primary health factor is the preparation method and added salt. Their larger size can also promote better portion awareness.
Why are they called 'steak' fries?
The name is believed to originate from their hearty, substantial cut, which was considered a fitting side dish for a steak dinner, as opposed to a lighter side for a sandwich or fish.
Can I make them crispier in the oven?
Yes. For extra crispiness, preheat your baking sheet in the oven before adding the fries, spread them in a single layer without overcrowding, and consider using a light spritz of oil. Cooking at a high temperature (around 425°F/220°C) is key.
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 1.48 kcal/g · 7% calories from protein · 2.6 g fiber · 0.3 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: 0.81 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.