Bite into our Steakhouse Potatoes—crispy on the outside, wonderfully creamy on the inside. They’re the delicious upgrade your dinner needs!
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 me a believer. These will disappear off your table in the blink of an eye, so make a big batch for the whole family and serve alongside my Espresso Rubbed Steak with Chimichurri Sauce.
Are you ready for the secret ingredient? Promise you won’t freak out and leave. Okay… it’s lard. 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 is beneficial in moderate amounts. Check out this What fats should I eat article for more information.
Table of Contents
Reasons to Love These Potatoes
- Steakhouse Potatoes are easy to make, requiring minimal ingredients and effort.
- This side dish is versatile and pairs well with many main dishes.
Recipe Ingredients
- Lard: Adds a rich, savory flavor and helps achieve the crispy exterior, making the potatoes golden and delicious.
- Black Pepper: Provides a subtle heat and depth to the potatoes.
- Oregano or Thyme: Adds aromatic, earthy notes.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: For an extra touch of flavor and visual appeal, add freshly chopped parsley, chives, or green onions. A dash of smoked paprika offers a hint of smokiness. For a zesty twist, try a squeeze of lemon juice or a sprinkle of lemon zest.
- Cheesy Steakhouse Potatoes: Sprinkle shredded cheddar cheese, Parmesan cheese, sharp white cheddar cheese, or Gruyere over the potatoes during the last few minutes of roasting, or crumble blue cheese or feta over the finished dish.
How to Make Steakhouse Potatoes
Step #1: Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius).
Step #2: 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.
Step #3: 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.
Step #4: 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.
Frequently Asked Questions
You can use red potatoes, large russet potatoes, or fingerling potatoes as substitutes in this recipe. Each type will provide a slightly different texture and flavor, but they will still turn out delicious and crispy.
Absolutely! You can add shredded cheese, sour cream, butter, bacon bits, and chives on top of these potatoes. Enjoy your potatoes with a variety of fixings for a delicious and satisfying dinner!
Storage Info
To store leftovers of Steakhouse Potatoes, place them in an airtight container and refrigerate for up to 4 days. You can freeze them for up to 3 months; thaw overnight in the refrigerator before reheating.
To reheat, spread the potatoes on a foil-lined baking sheet and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 10-15 minutes until crispy. You can also reheat in an air fryer for 5-7 minutes at 375 degrees Fahrenheit (190 degrees Celsius).
More Delicious Recipes That You’ll Love
Steakhouse Potatoes Recipe
Ingredients
- 2 lbs. small golden potatoes - such as baby yukon golds, rinsed and halved
- 2 teaspoons white vinegar
- 1 tsp. salt
- 1/8 c. lard
- 1/2 tsp. black pepper
- 1/4 tsp. oregano or thyme
- Dash of salt
Instructions
- Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius).
- 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.
NOTES
Nutrition
Super simple and absolutely delicious. I’ll be making these potatoes for every Sunday dinner.
Hi, I very much liked your recipe, and I am not ‘grossed out” by lard as you are quite right-it is a very good source of saturated fat provided it is from farm raised and preferably pastured pigs. Store bought lard contains the very questionable preservative BHA and BHT- which have been shown to cause cancer in mice and have other endocrine disrupting effects. But if you can obtain pork fat from a farmer, you can easily render it yourself and freeze the pure white lard for use in recipes-I do this myself and it’s wonderful. People should not be afraid of traditional healthy fats and I thank you for your recipe and links to a very good article!
Those look delicious! And duck fat fries are so freaking tasty.