Best Beefy Roast Potatoes Recipes

THE BEST CRISPY ROAST POTATOES EVER RECIPE

The Best Crispy Roast Potatoes Ever Recipe image

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

Provided by J. Kenji López-Alt

Categories Side Dish Sides

Time 1h40m

Yield 8

Number Of Ingredients 8

Ingredients

Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced

Steps:

Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Nutrition Facts : Calories 289 kcal, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 977 mg, Sugar 3 g, Fat 9 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

ROAST BEEF WITH CHIVE ROASTED POTATOES

Roast Beef with Chive Roasted Potatoes image

It's hard to believe that last night's beef roast could get any better, but it shines in this heartwarming dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 pounds red potatoes, cut into 1-inch cubes
2 tablespoons olive oil
2 teaspoons minced chives
3/4 teaspoon salt, divided
2 medium onions, halved and thinly sliced
1 pound sliced fresh mushrooms
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup dry red wine or beef broth
2 cups cubed cooked roast beef
1 cup beef gravy

Steps:

Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with chives and 1/4 teaspoon salt; toss to coat. Bake, uncovered, at 425° until tender, 25-30 minutes, stirring occasionally., Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender. Add the garlic, rosemary, pepper and remaining 1/2 tsp. salt; cook 1 minute longer. Stir in wine. Add beef and gravy; heat through. Serve with potatoes.

Nutrition Facts : Calories 379 calories, Fat 15g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 591mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein.