Steak and Nancy's Potatoes

  

We made Steak and Potatoes for the perfect steak we use the recipe that is made in the house using the stove and the oven. It always works!

You can find the recipe for a perfect Steak. on our blog of: February 17, 2018. Click the date to get the recipe. For the Potatoes we used Nancy Silverton's incredible recipe.

Roasted Potatoes Nancy Silverton

 

Nancy Silverton, the James Beard award-winning chef and restaurateur, may be known for her magic touch with bread, pizza, and pastries, but in her cooking class for YesChef — a subscription-based streaming platform offering cinematic cooking classes taught by world-renowned chefs — she’s gently coaxing the flavor out of buttery-soft potatoes. “What I love doing is cooking them until they’re almost cooked before finishing them in the oven,” Silverton says of the potatoes, which she confits in an aromatic bath of olive oil, butter, garlic cloves, and herbs.

In this recipe. Once the potatoes are tender to a knife’s poke and have steeped in the warm oil until cool, Silverton spoons some reserved oil onto a sheet pan, and transfers over the halved potatoes. 

Let the spuds crisp in the oven.

Serves 5

 

Ingredients:

For the Roasted Potatoes:

 

3       pounds German Butterball potatoes (Butterball potatoes are fluffy, creamy, and soft; if you can’t find them, substitute with Yukon Gold potatoes)

1¼    cup extra-virgin olive oil

8       tablespoons (1 stick) unsalted butter

2       fresh rosemary sprigs, divided

2       fresh sage sprigs, divided

4       whole garlic cloves, divided

Kosher salt

 

Instructions:

 

For The Roasted Potatoes:

 

Step 1:     Adjust the oven rack to the floor of the oven and preheat to 500 degrees.

Step 2:     Halve the potatoes lengthwise.

Step 3:     Put the potatoes in a large sauté pan in a single layer.

Step 4:     Cover with olive oil and add the butter and half the rosemary sprigs, sage leaves, and garlic cloves.

Step 5:     Season the potatoes with salt and place the pan over medium-low heat and simmer, covered, for 15 minutes. The potatoes should cook only partially, as they will continue to roast in the oven. To test for doneness, insert a knife into a potato; the flesh should have a little resistance.

Step 6:     Turn off the heat and allow the potatoes to steep in the butter-oil mixture for 10 minutes.

Step 7:     Ladle about ½ cup of the butter-oil mixture onto a baking sheet, rotating the pan to cover the bottom surface, and season generously with salt. Adding salt directly onto the sheet pan ensures that the underside of the potatoes is seared and salted upon contact.

Step 8:     Use tongs to remove the potatoes from the butter-oil mixture and transfer them to a baking sheet, cut side down. Scatter with the remaining sage, rosemary, and garlic cloves.

Step 9:     Roast the potatoes until their edges are nicely browned, about 30 to 40 minutes.

Step 10:   To serve, arrange the roasted potatoes on a platter, cut side up. Add the roasted garlic and crumble the charred rosemary and sage on top.