What kind of potatoes to serve with steak?

Question

Mashed potatoes with steak are so played out.... What other kind of potatoes can I serve with steak? Something simple! Best recipe gets 10 points!

Answer 1

I think you should do twice baked potatoes! I have used this great recipe:

INGREDIENTS
1/4 cup olive oil
salt and pepper to taste
6 baking potatoes
1/2 cup shredded Cheddar cheese
1 egg, beaten
1/4 cup butter
1 cup sliced green onions, divided
1/2 cup milk
paprika to taste

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
Bake for an additional 15 minutes, or until golden brown.

Answer 2

Steak Fries
5 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme, eyeball it
1 teaspoon dried oregano, eyeball it
1 tablespoon steak seasoning blend, such as Montreal Steak Seasoning or, salt and pepper

Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.

Answer 3

Every top Steak House in the world serves baked potatoes with beef. The toppings are what you can mess around with. Sour cream and chives, cheese and bacon, butter and chives. Put all the different items in little bowls and let each person dining chose.

Answer 4

BAKED POTATOES SUPREME

2 large Idaho potatoes, baked
1 egg, hard cooked, peeled, and grated coarsely
4 cups broccoli, chopped (optional)
1/2 cup grated mozzarella cheese (reserve a few spoonfuls for topping)
4 strips bacon, sautéed and crumbled or chopped
4 teaspoons butter (2 for each potato)
1/4 cup sour cream
1/3 teaspoon each salt and pepper

Wash and cut up broccoli (optional), set aside.
Scrub potatoes, then rub with a small amount of vegetable, peanut or olive oil. Cook in microwave until fork tender, about 10 minutes, depending on size of potatoes and wattage of your oven.

While potatoes are cooking, steam or simmer broccoli until just tender but still crisp. When broccoli becomes a bright green, drain, remove from heat and return to pan with cover briefly to finish cooking. If broccoli becomes an olive green, it's overcooked.

Cut an oval circle from top of potatoes and scoop out meat while still hot. In a small bowl, mash together with cheese, bacon, and sour cream and butter and coarsely chopped egg. Season with salt and pepper to taste. Return mixture to potatoes.

Top with remaining cheese and broil 5 minutes more, garnish with fresh herbs and serve.

Variations: Add 1-2 tablespoons chopped fresh chives, dill, or rosemary. Use olive oil instead of butter. Use onion dip instead of sour cream. Use Parmesan cheese instead of mozzarella. Substitute Serrano ham or prosciutto for bacon.

Answer 5

Mediterranean Herb and Pesto Roasted Potatoes


INGREDIENTS:

2 pounds Idaho potatoes, scrubbed, and sliced 1/2-inch thick
1 large fennel bulb, sliced 1/4-inch thick
1 ounce fresh shallot, sliced 1/8-inch thick
3 tablespoons extra-virgin olive oil
2 teaspoons fresh rosemary, chopped
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh marjoram, chopped
1 teaspoon fresh oregano, chopped
2 scallions (white and green parts), chopped
1 tablespoon prepared basil pesto
DIRECTIONS:

Heat oven to 450°F.
In a large bowl, toss potatoes with fennel, shallot, 2 tablespoons olive oil, rosemary, salt and pepper.
Rub remaining tablespoon of olive oil on a heavy-duty rimmed baking sheet. Spread potato mixture on baking sheet and roast, tossing after 15 minutes. Continue cooking until potatoes are nicely browned and tender when pierced with a paring knife, about 30 minutes more.
While potatoes are still hot, place in a large bowl and toss with marjoram, oregano, scallions and pesto. Transfer to a platter and serve immediately.

Answer 6

Why not give new potatoes a try?

You can fix them up just like the fancy places do. Wash well, peal a ring around the center, boil until tender.

Drain the potatoes and toss in butter. (for "special" touch, you could make garlic butter.) Sprinkle with chopped parsley.

Pete
http://dst-update.com

Answer 7

Buttered red skin potatoes. Just get some redskin potatoes boil them like you would anyother potatoe then cut them into smaller pieces put into a pot and add some butter alittle salt alittle garlic powder and some parsley. Its my favorite.

Answer 8

Sometimes I buy baby red potatoes..wash them and cut them into quarters. I boil them, until they are soft (a little less soft then mashed)...after I drain the water...I butter them fairly heavy and sprinkle a little Mrs.Dash on them and ta da...
My friend does the same thing except she will use cream cheese...she takes the soft cream cheese and whips it with a mixer...and folds the cream cheese and seasoning into the potatoes. It's pretty easy and is a variation of the "mashed".

Answer 9

How about scalloped potatoes, or potatoes au gratin? I'd love to share a recipe, but I'm still in search of what I'd consider the perfect one.

Answer 10

Small baked red potatoes, add salt, pepper, small onion, parsley. sprinkle with olive oil bake at 350 until they are crisp. Yummy.