This Might Be The Easiest Way To Cut Steak Fries

Cutting up a potato for steak fries can turn out quite labor intensive, and as you can imagine, injury is never far off, especially if you don't use the correct method.

Firstly, you may be wondering what the difference is between french fries and steak fries? The defining feature is that your conventional potato-based side that accompanies burgers (french fries) is usually thinner than the wedge-like steak fries, per Delighted Cooking.

The controversy starts when the steak fries are compared to potato wedges. According to Haley Schroeder (via Bronnie Bakes), potato wedges are deep fried while steak fries are baked, making them healthier. However, according to The Whole Portion, there is no difference between the two, and thicker-cut potato sides are named wedges and steak fries interchangeably (whether fried or baked). We are sure though, that irrespective of definitions, steak fries and wedges are both thicker and fleshier than french fries, per Bonapetit.

Halve your potato lengthwise, and lay the two halves facedown, then half them again. At this point, you will have four thick wedges, which you will need to halve again. The latter then leaves you with eight manageably thick wedges, per Feel Good Foodie. While this is a simple enough method, it's not necessarily the best.

According to Mercato, the apple slicer will work on potatoes too. Cut just enough of the bottom of the potato away so that the tuber vegetable can stand vertically. Then take the apple divider and drive down on it in the same manner as you would on an apple, per Kitchen Tip (via Youtube).

Side note: According to Sharecare, potato skins contain vitamin B6, B5, thiamine, Riboflavin, folate, vitamin C, iron, calcium, and potassium, and according to WebMD, it is also a good source of electrolytes, among other nutrients. By leaving the potato's skin on, not only is the task of making steak fries easier, but the fries are also healthier.