Steak Potatoes

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 how can i make steak potatoes that are tender on the inside and crispy on the outside?

ChatGPT said:

You can get steakhouse-style potatoes—tender inside, golden and crispy outside—by cooking them in two stages: first to soften them, then to crisp them.

Here’s a method that works well for either roasted potato chunks or wedges:

1. Choose the right potato.

  • Yukon Gold → creamy, buttery interior.

  • Russet → fluffier, lighter interior, extra crisp crust.

2. Cut them evenly.

  • Chunks: about 1–1.5 inches.

  • Wedges: quarter or eighth each potato depending on size.

3. Parboil for tenderness.

  • Bring a pot of salted water to a boil.

  • Add potatoes and cook until just fork-tender (about 7–10 min, depending on size).

  • Drain well and let steam-dry for 2–3 minutes—this helps them crisp later.

4. Rough up the edges.

  • While still warm, gently shake them in the colander or toss in a bowl.

  • The slight surface “fuzz” you create will crisp beautifully in the oven or pan.

5. Season generously.

  • Toss with olive oil (or duck fat for extra richness), salt, pepper, and optional extras like garlic powder, smoked paprika, or rosemary.

6. Roast for the crisp exterior.

  • Preheat oven to 425°F (220°C).

  • Spread potatoes in a single layer on a parchment-lined sheet pan.

  • Roast 20–25 min, flip, then roast another 15–20 min until deep golden and crunchy.

7. Optional final flourish.

  • Toss with minced garlic, chopped parsley, and a touch of butter just before serving.

  • For steak night, you can also finish them in the same pan you seared the steak in to soak up the drippings.

If you want, I can also give you a pan-fried version that’s faster and great if you’re cooking steak in the same skillet.
Do you want me to add that?

You said:
yes
ChatGPT said:

Alright — here’s the pan-fried version for tender-on-the-inside, crispy-on-the-outside potatoes that pair perfectly with steak:

Pan-Fried Steakhouse Potatoes

(Best when you’re cooking steak in the same pan so they soak up all the flavor)

1. Prep the potatoes

  • Yukon Gold or Russet work best.

  • Cut into ½–¾ inch cubes or wedges.

  • Parboil in salted water 5–7 minutes until just tender, then drain and steam-dry.

2. Start in a cold pan

  • Add enough oil (or oil + butter combo) to just coat the bottom.

  • Optional: Use a spoon of beef tallow or bacon fat for extra steakhouse flavor.

3. Crisp without stirring

  • Add potatoes to the pan in a single layer over medium-high heat.

  • Don’t move them for 3–5 minutes—let that golden crust develop.

  • Flip and repeat until most sides are browned.

4. Season late for maximum crunch

  • Add salt, pepper, garlic powder, rosemary, or thyme after they’ve crisped so the seasoning doesn’t burn.

5. Bonus steak connection

  • If you’re cooking steak, remove it to rest and toss the potatoes into the same pan with the steak drippings.

  • Deglaze with a splash of stock, wine, or just a squeeze of lemon to lift the browned bits, coating the potatoes in all that flavor.

If you want to go full “restaurant secret,” you can parboil the potatoes earlier in the day, chill them uncovered in the fridge, and then crisp them in the pan at steak time — they get even crunchier that way because of the dry surface.

I can also give you a side-by-side cooking timeline so your steak and potatoes finish at the same time without stress.
Want me to map that out?

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