Lynn Gardner: Steak, Tomatoes, & Oven-Fried Potatoes


4.08.2013

Steak, Tomatoes, & Oven-Fried Potatoes

I was in the mood for steak and potatoes late last week and, happily, had a nice piece of organic grass fed steak in the freezer. I seared the steak in a very hot pan then popped it in a 400F° oven for 10 minutes. Came out perfect!

Steak, Tomatoes, & Potatoes

We ate the steak with sautéed cherry tomatoes and my mom's oven-fried potatoes. They're not really fried, but that's what she called them on the recipe card. They're really awesome potatoes and taste even better then next day with a runny egg.

Mom's Oven-Fried Potatoes

Yield: 4 generous servings

Ingredients

  • 6 medium yellow potatoes, peeled and cut into 1-inch cubes
  • 1 large onion, chopped into thumbnail-sized pieces
  • 6 Tbsp unsalted butter, cubed
  • Salt and pepper, to taste
  • Smoke paprika, as desired
  • Dried parsley, as desired

Instructions

  1. Preheat oven to 450°F. Brush 13x9 baking dish with a little olive oil or spritz with baking spray.
  2. Put potatoes and onions in dish. Liberally season with salt, pepper, and paprika. Toss. Dot with butter. Cover and bake 50 minutes.
  3. Uncover and broil 10 minutes longer or until browned and a little crunchy on top.

If you want to use fewer potatoes, that's fine. Just remember the rule of thumb is one tablespoon butter per potato. Also, be very liberal with the seasonings. I'm fond of Bourbon Barrel Foods' Bourbon Smoked Paprika, but Penzeys Smoked Spanish Paprika is also pretty fine.

Mom's Oven Fries

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