These copycat Cracker Barrel steak fries are thick-cut russet potatoes that come out of the air fryer with crisp, golden edges and soft, fluffy middles, just like the ones that come on the side of a Cracker Barrel plate. The secret is simple: Cracker Barrel seasons its steak fries with garlic salt, so that’s exactly what goes on these the second they come out of the basket.
Steak fries are one of the restaurant’s “country sides,” right alongside the hashbrown casserole and mashed potatoes. Making them at home takes about 45 minutes, most of it hands-off, with a tablespoon and a half of oil instead of a deep fryer. I’ve also included Cracker Barrel’s loaded version, topped with cheese sauce, bacon, Colby cheese and green onions.
What Are Cracker Barrel Steak Fries?
Steak fries are thick, wedge-style fries, usually about ½ to ¾ inch thick. Because they’re so much thicker than shoestring fries, they eat almost like a baked potato in the middle, with a crisp shell outside. Cracker Barrel’s version is lightly seasoned with garlic salt and served with ketchup. A side order comes in at around 340 calories on the restaurant’s menu.
Why You’ll Love This Copycat Recipe
- Tastes like the restaurant: The garlic-salt finish is the whole flavor, and it’s easy to get right at home.
- Real potatoes, no deep fryer: Fresh russets and just 1½ tablespoons of oil for the whole batch.
- Two recipes in one: Classic steak fries, or the loaded version for game day.
- Fits a whole Cracker Barrel night: Serve them with your favorite copycat mains (ideas below).
Ingredients for Copycat Cracker Barrel Steak Fries
Exact amounts are in the printable recipe card below.
- Russet potatoes: Their high starch gives you the fluffy inside steak fries are known for. Pick large, evenly shaped potatoes so the fries come out long.
- Oil: Avocado, canola or vegetable oil. A neutral oil keeps the garlic salt front and center.
- Garlic salt: The signature Cracker Barrel seasoning. It goes on right after cooking, while the fries are still hot and slightly oily, so it sticks.
- Black pepper (optional): Just a pinch. The restaurant keeps it simple, so go light.
For loaded steak fries: shredded Colby cheese, cooked chopped bacon, sliced green onions, and a quick cheese sauce made from cheddar, cream cheese and milk.
How to Make Cracker Barrel Steak Fries in the Air Fryer
Step 1: Cut the fries. Scrub the potatoes and leave the skin on. Cut each potato in half lengthwise, then cut each half lengthwise into 4 thick wedges. Aim for pieces about ¾ inch at the thickest point so everything cooks evenly.
Step 2: Soak. Cover the fries with cold water and soak for 30 minutes. This rinses off surface starch, which helps the outsides crisp instead of turning gummy.
Step 3: Dry completely. Drain the fries and pat them dry with a clean kitchen towel. Any water left on the surface will steam the fries.
Step 4: Oil. Toss the dry fries with the oil until every side is lightly coated. Don’t add the garlic salt yet.
Step 5: First cook. Preheat the air fryer to 380°F. Arrange the fries in a single layer with a little space between them, working in batches if needed. Air fry for 12 minutes, until the fries are tender inside but still pale.
Step 6: Crisp. Shake the basket or flip the fries, raise the heat to 400°F, and air fry for 8 to 10 minutes more, until golden brown and crisp at the edges.
Step 7: Season while hot. Tip the fries into a large bowl, sprinkle with garlic salt (and a pinch of pepper if you like), and toss. Serve right away with ketchup, just like the restaurant.
How to Make Loaded Steak Fries
Cracker Barrel’s Loaded Steak Fries top the regular fries with creamy cheese sauce, chopped bacon, green onions and shredded Colby. Here’s the at-home version:
- Cook the steak fries as above and season with garlic salt.
- Pile the fries into an air fryer-safe pan or a foil-lined basket. Scatter the shredded Colby and bacon over the top.
- Air fry at 375°F for 2 to 3 minutes, just until the cheese melts.
- While that cooks, microwave the cheddar, cream cheese and milk in 20-second bursts, stirring each time, until smooth.
- Drizzle the cheese sauce over the fries and finish with green onions.
Tips for Restaurant-Style Steak Fries
- Don’t skip the soak. It’s the difference between crisp-edged fries and soft, gluey ones.
- Cook in two stages. The lower first temperature cooks the thick centers through; the hotter finish crisps the outsides without burning them.
- Season after cooking. Garlic salt can scorch at 400°F, and it won’t cling to raw potatoes the way it does to hot fries.
- Single layer only. Overlapping fries steam each other. Two batches beat one crowded basket.
- Keep the first batch warm. Hold finished fries on a rack in a 200°F oven while the next batch cooks.
What to Serve with Cracker Barrel Steak Fries
For a full Cracker Barrel night at home, pair these with my Air Fryer Cracker Barrel Southern Fried Chicken, Copycat Cracker Barrel Meatloaf, or the lighter Cracker Barrel Grilled Chicken Tenders. Add a basket of Cracker Barrel buttermilk biscuits and finish with Cracker Barrel fried apples. Steak fries are also the natural side for a juicy steak; my guide to air fryer steak has the cook times for every cut.
Short on Time?
If you want steak fries in about 15 minutes, my air fryer frozen steak fries start straight from a bag. Toss them with garlic salt the moment they come out and you’ll get surprisingly close to the restaurant version. For a plain, no-copycat homemade batch with more seasoning options, see my air fryer steak fries from scratch. And if you’d rather have small, crispy chunks than long fries, try my air fryer fried potatoes with garlic and Parmesan.
How to Store and Reheat
Store: Refrigerate cooled fries in an airtight container for up to 3 days. Store loaded fries without the cheese sauce if you can.
Reheat: Air fry at 375°F for 4 to 6 minutes, shaking once, until hot and crisp. The microwave will make them soft.
Frequently Asked Questions
What seasoning does Cracker Barrel use on its steak fries? Garlic salt. That’s why this copycat keeps the seasoning to garlic salt (plus an optional pinch of pepper) tossed on right after cooking.
What potatoes are best for copycat steak fries? Russets. Their high starch gives you a fluffy, baked-potato-like center. Yukon golds work but come out creamier and less fluffy.
Do I have to soak the potatoes? It’s strongly recommended. Even 30 minutes in cold water removes enough surface starch to make the fries noticeably crisper.
How long do steak fries take in the air fryer? About 20 to 22 minutes total for fresh-cut fries: 12 minutes at 380°F, then 8 to 10 minutes at 400°F. Thinner fries will be done sooner.
Can I make these in the oven? Yes. Bake on a parchment-lined sheet pan at 425°F for 30 to 35 minutes, flipping halfway, then toss with garlic salt.
What’s on Cracker Barrel’s loaded steak fries? Cheese sauce, chopped bacon, green onions and shredded Colby cheese. The loaded section above shows how to make them at home.
Copycat Cracker Barrel Steak Fries
Description
Ingredients
Ingredients
- 3 large russet potatoes, about 2 pounds
- 1½ tablespoons avocado or vegetable oil
- 1 teaspoon garlic salt, plus more to taste
- ¼ teaspoon black pepper, optional
- Ketchup, for serving
Loaded topping (optional)
- ½ cup shredded Colby cheese
- 4 slices bacon, cooked and chopped
- 2 green onions, sliced
- ½ cup shredded sharp cheddar
- 2 ounces cream cheese
- ¼ cup milk
Instructions
- Scrub the potatoes. Cut each in half lengthwise, then cut each half lengthwise into 4 wedges about ¾ inch thick.
- Soak the fries in cold water for 30 minutes. Drain and pat completely dry.
- Toss the fries with the oil.
- Preheat the air fryer to 380°F. Arrange the fries in a single layer (cook in batches if needed) and air fry for 12 minutes.
- Shake the basket, raise the heat to 400°F, and air fry 8 to 10 minutes more, until golden and crisp.
- Transfer to a bowl, toss with garlic salt and pepper, and serve hot with ketchup.
- For loaded fries: top the cooked fries with Colby and bacon and air fry at 375°F for 2–3 minutes to melt. Microwave the cheddar, cream cheese and milk in 20-second bursts, stirring, until smooth. Drizzle over the fries and finish with green onions.
Equipment
- Chef's knife
- Cutting Board
- Large bowl for soaking
- Colander
- Clean kitchen towels or paper towels
- Large mixing bowl (for tossing)
- Tongs
- Measuring spoons
Notes
Nutrition
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