Tuesday, March 16, 2010

Steakhouse Roasted Potatoes

A classic companion to a good steak, these savory roasted potatoes also pair nicely with broiled seafood, roast chicken, and other hearty fare. I like to use small red or new potatoes, but you can use larger potatoes cut into wedges or chunks. Leave the skin on for richer flavor -- just make sure to wash and scrub the potatoes thoroughly clean, and dry them well with a paper towel before cutting. There are no set measurements for this recipe -- simply make as much as you want to serve. The bacon drippings add mouthwatering flavor, and a little goes a long way, but if you're being more health-conscious simply omit it.

Unpeeled potatoes, washed & dried
Olive Oil
Optional: Bacon fat or drippings, melted
Your favorite seasoned herb rub: I use Big Daddy's Superb Herb Seasoning or Char Crust Roto Roast

Preheat oven to 400F degrees. Cut the potatoes into wedges or cubes and place in a large bowl or in a resealable plastic bag. If using bacon fat or drippings, drizzle just enough onto the potatoes to coat lightly, and toss (or shake sealed bag) to evenly coat the potatoes. Add the olive oil and herb seasoning to taste, and toss (or shake the sealed bag) to coat the potatoes evenly. Spread the potatoes onto a baking dish and bake at 400F degrees until lightly browned, about half an hour or so. Finish under the broiler for a minute or so, carefully checking to keep the potatoes from burning.

Zestfully yours,

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