Steakhouse Potatoes Recipe
Bite into our Steakhouse Potatoes—crispy on the outside, wonderfully creamy on the inside. They’re the delicious upgrade your dinner needs!
Servings: 4
Calories: 209kcal
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
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).
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 497mg | Potassium: 967mg | Fiber: 5g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 2mg
