This side is the one I make most frequently. It goes with just about anything, even breakfast. It is also one of the simplest and most consistent sides I have found. This recipe is my standard for steaks and the beef courses, but you can easily substitute ingredients and make this your own to best compliment what you are making.
This recipe is for 3-4 people, can easily be multiplied by whatever you need.
Ingredients
1.5 round bag of Yellow Yukon Potatoes
2 tbsp extra-virgin olive oil
4-5 cloves of minced garlic
2 tbsp Kosher salt
2 tbsp Fresh ground pepper
2 tbsp dried parsley (can substitute most herbs)
2 tbsp favorite steak seasoning
Instructions
Preheat oven to 425°
Wash potatoes and cut into quarters. If you have some smaller potatoes halves will work as well
Line a baking sheet with foil and spread potatoes across
Cover the potatoes in extra-virgin olive oil. In order to get a good coat on all the potatoes, this might require more than 2 tbsp
Add the remainder of the ingredients to the potatoes - garlic, salt, pepper, steak seasoning, and parsley
With your hands, mix everything together ensuring potatoes are optimally coated
Add additional salt to taste, if needed
Make sure potatoes are spread in 1 layer across the baking pan
Place in the oven for 45-50 minutes to desired crispiness
Flip the potatoes over half way through to crisp the other side if desired. I have made these many times without flipping half way through and they still come out great
I also make many variations of these. Parsley can be substituted for thyme, rosemary, or sage. You can add cheese and bacon. Regardless, the potatoes always come out perfect.
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