Perfect! Here’s the **ultimate science-backed oven-baked steak fries** recipe for maximum crispiness and flavor—no deep-frying required.  

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### **Crispy Oven-Baked Steak Fries (Food Science Optimized)**  
**Yield:** 2–4 servings | **Prep:** 15 min (+ soaking) | **Cook:** 30–40 min  

#### **Ingredients**  
- **2 large Russet potatoes** (high starch = crispier)  
- **1 tbsp cornstarch** (key for crunch)  
- **2 tbsp high-smoke-point oil** (avocado, peanut, or refined olive oil)  
- **½ tsp baking soda** (alkaline for texture boost)  
- **1 tsp salt** (plus more to taste)  
- **Optional seasonings:** Garlic powder, smoked paprika, black pepper  

#### **Step-by-Step Method (Science-Enhanced)**  

**1. Cut & Soak (Remove Excess Starch)**  
- Scrub potatoes (leave skin on for texture).  
- Cut into **½–¾ inch thick wedges** (uniform size = even cooking).  
- Soak in **cold water + 1 tsp vinegar (or salt)** for **30+ min** (removes starch, prevents gumminess).  

**2. Par-Cook (Softens Interior, Rough Surface for Crisp)**  
- Preheat oven to **425°F (220°C)** with a **baking sheet inside** (hot start = better sear).  
- Drain potatoes, then simmer in water + **½ tsp baking soda** for **5 min** (alkaline weakens pectin, creating a craggy surface).  
- Drain well, pat **extremely dry** (critical for browning).  

**3. Coat for Maximum Crisp**  
- Toss dried wedges with:  
  - **1 tbsp cornstarch** (absorbs moisture, adds crunch)  
  - **2 tbsp oil** (even coating promotes Maillard reaction)  
  - **1 tsp salt + seasonings**  

**4. Bake Like a Pro**  
- Arrange fries on **preheated baking sheet** (single layer, spaced apart).  
- Bake **25 min**, flip, then bake **10–15 min** until deep golden.  
- For extra crispness, broil **1–2 min** (watch closely!).  

**5. Season & Serve**  
- Sprinkle with **flaky salt** right out of the oven.  
- Serve with **aioli, ketchup, or spicy mayo**.  

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### **Why This Works: Science Breakdown**  
✅ **Cornstarch** absorbs surface moisture, creating a crispier crust.  
✅ **Baking soda** alters potato’s surface texture (like Kenji’s roasted potatoes).  
✅ **Preheated sheet + oil** ensures fast heat transfer for browning (Maillard reaction).  
✅ **Single layer + flipping** prevents steaming = even crispness.  

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### **Air Fryer Variation**  
- Follow steps 1–3, then air fry at **400°F (200°C)** for **15–20 min**, shaking halfway.  

These fries are **golden, crunchy outside, and fluffy inside**—no fryer needed! Want to tweak the seasoning or try a spicy version? 🔥