What name is used in the U.S. for thick-cut French fries?

In the U.S., thick-cut French fries are commonly called steak fries. They are broad, substantial potato pieces rather than the thin shoestring or fast-food style often associated with the word “fries.” The name reflects their traditional role as a side dish served with steak, especially in steakhouse-style meals.

The cut is not governed by one universal measurement, so steak fries can vary in width and shape. They may be straight-cut, wedge-shaped, skin-on, or lightly seasoned. Their greater thickness gives them a softer, more potato-forward interior and usually a less brittle texture than thin fries.

A common mix-up comes from regional vocabulary. In Britain, Ireland, South Africa, Australia, and New Zealand, thick-cut fried potatoes are generally called chips, while “fries” often suggests a thinner cut. In the United States and Canada, however, “chips” usually means thin, crisp potato chips, and steak fries is a familiar name for the thicker variety.

Steak fries are also distinct from cottage fries. Cottage fries are typically round slices or disks of potato, while steak fries are elongated pieces. Both may be baked or fried, but their shapes and customary names differ.