We had these awesome rib-eye steaks for dinner the other night. I served them with this equally awesome potato side dish. I used yellow potatoes, which is my favorite kind to use nowadays. I like the dense creamy texture as well as the mild buttery flavor. The potatoes were first cooked in salted boiling water until fork tender and then roasted in the oven until crispy. They were dressed with this refreshing lemon Dijon dressing and sprinkled with dried oregano. They were crispy on the outside and velvety delicious inside. They were truly the perfect match for the rib-eye steak. Enjoy!
Cooking Tips for Perfectly Crispy Potatoes
To achieve that perfect crispy texture, it’s important to start with the right type of potato. Yellow potatoes are great, but you can also try Yukon Gold or even red potatoes for a different flavor profile. After boiling them, let them cool slightly before roasting. This helps to dry out the surface, which contributes to crispiness. For roasting, preheat your oven to a high temperature, around 425°F. Spread the potatoes out on a baking sheet lined with parchment paper to ensure they don’t stick and have enough room to roast evenly. Toss them in olive oil, salt, and pepper before placing them in the oven. Avoid overcrowding the pan, as this can lead to steaming instead of roasting. Halfway through roasting, give them a good toss to ensure they brown evenly. Keep an eye on them during the last few minutes to prevent burning. The goal is a golden brown exterior while maintaining that soft, fluffy interior.
Serving Suggestions and Variations
These crispy potatoes pair beautifully with a variety of main dishes beyond just steak. Try serving them alongside grilled chicken or fish for a lighter meal. You can also toss them into a salad for added texture and flavor. If you want to switch up the dressing, a garlic herb vinaigrette or a spicy aioli could be fantastic alternatives. For a Mediterranean twist, consider adding feta cheese and chopped olives after roasting to enhance the flavor. If you have any leftover potatoes, they can be repurposed in a breakfast hash. Just chop them up and sauté with some onions, peppers, and eggs for a hearty start to your day. When it comes to storage, keep any leftovers in an airtight container in the fridge for up to three days. Reheat them in the oven for best results, as microwaving can make them soggy.
Frequently Asked Questions
Can I use other types of potatoes?
Sure thing! Yukon Gold or red potatoes work great too. They have different flavors but will still give you that crispy texture.
How do I store leftover potatoes?
Let them cool completely, then store them in an airtight container in the fridge. They should last about 3 to 4 days.
Can I make the dressing ahead of time?
Definitely! The lemon Dijon dressing can be made a day in advance and stored in the fridge. Just give it a good shake before using it.
What can I serve with these potatoes?
These crispy potatoes pair beautifully with grilled meats like steak or chicken. You can also serve them alongside a fresh salad for a lighter meal.
What’s the secret to getting them really crispy?
The key is letting the boiled potatoes cool a bit before roasting to dry out the surface. Also, make sure to spread them out on the baking sheet without overcrowding.
Crispy Potato with Lemon Dijon Dressing
Ingredients
- 1 1/2 lbs medium yellow potatoes about 8, well washed
- Sea salt
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 tbsp dried oregano
Instructions
- In a 6- to 8-quart pot, combine the potatoes and enough cold water to cover by 2 inches. Add 1 tablespoon salt, bring to a boil, reduce to a simmer and cook until tender enough to be easily pierced with a metal skewer, 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk the vinegar, lemon juice and zest, mustard, honey and a pinch of salt. Slowly whisk in the 1/2 cup olive oil until the dressing is emulsified. Season to taste with salt and pepper.
- Without draining it, transfer the pot to the sink. Slowly cool the potatoes by running cold water into the pot; it will take about 7 minutes. (Cooling them this way creates a dense texture so you can flatten the potatoes without breaking them.) Drain and pat dry the potatoes.
- Preheat oven to 400 °F. Line a baking sheet with foil. Brush the foil with olive oil. Transfer the potatoes onto the prepared pan. Using the bottom of a bowl, flatten the potatoes to about 1/2 inch thick. Brush top of each potato with olive oil.
- Roast for 40 minutes or until brown and crispy.
- Transfer to a serving plate. Drizzle with the dressing and sprinkle with oregano.
- Serve and enjoy!
Notes
Nutrition
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