This Crispy Steakhouse Potatoes recipe makes delicious roasted potatoes that are crunchy on the outside, but creamy and fluffy on the inside!
These are the best roasted potatoes I’ve ever had.
The insides are creamy, yet airy, while the outsides have a satisfying, crunchy texture that is beyond words.
I’m not really a big “steak-and-potatoes” type of gal, but these little babies may make be a believer.
Aren’t they pretty?
These will disappear off your table in the blink of an eye, so make a big batch for the whole family.
Are you ready for the secret ingredient? Promise that you won’t freak out and leave?
Okay….. it’s lard.
I know that the word “ew” is just dancing around in your brain right now, but give it a chance!
Cooking with animal fat is a delicious way to add flavor and doesn’t contain any trans-fat. It’s also a good source of saturated fat, which has been found to be good for in moderate amounts. Check out this article for more information.
You can typically find lard sold in boxes on the bottom shelf of the olive oil aisle. The stuff I buy is super cheap and looks like this:I also use this stuff when making tamales, pie crust, enfrijoladas, and sometimes for tortillas.
Don’t be afraid! You can use it just like you would oil, and since it has a high smoke point which makes it great for frying. I imagine that rendered duck fat would be incredible in this recipe.
To make these potatoes, halve some small golden potatoes (yukons work well) and toss them into a pot of cold water with some salt and vinegar. Bring it to a boil, reduce to a simmer, and cook the potatoes for about five minutes. Drain well, then toss with some lard and seasonings before roasting on a sheet pan in a 500 degree oven for about 40 minutes, turning the potatoes halfway through. Easy as pie!
Well, what are you waiting for? Get to it!
Here’s the Recipe!
Crispy Steakhouse Potatoes Recipe
- 2 lbs. small golden potatoes - such as baby yukon golds, rinsed and halved
- 2 tsp. white vinegar
- 1 tsp. salt
- 1/8 c. lard
- 1/2 tsp. black pepper
- 1/4 tsp. oregano or thyme
- Dash of salt
- Preheat your oven to 500 degrees Fahrenheit.
- Place the rinsed and halved potatoes into a pot with enough cold water to cover them by about an inch. Add the vinegar and salt, then bring to a boil. Turn down the heat to reduce the water to a simmer, then set a timer for 5 minutes.
- After 5 minutes, drain the potatoes, then return them to the hot pan. Stir the potatoes around for a minute or two with a wooden spoon to loosen up some of the skin and add a bit of texture to the outsides. Add the lard, black pepper, oregano or thyme, and salt, then toss well to coat.
- Spread the potatoes out in a single layer on a rimmed baking sheet. Roast in the center of the oven for 20 minutes, turn the potatoes using a metal spatula, and roast for another 15-20 minutes until golden brown. Serve warm.