How to make Roast Beef with Potato Wedges | Steak Recipe | Special occasion dinner ideas
v66 | Roast Beef with Potato Wedges by Echo's Kitchen ????
Roast Beef with Potato Wedges is perfect for the holidays and for any special occasion.
Serve this delicious meal with some fresh salad on the side and your main course is ready to serve!
INGREDIENTS:
For the Steak
300 grams Flank Steak, Sirloin and Ribeye Cut is great for roast as well.
1-2 Tbsp Salt-Free Steak Seasoning
2 Tbsp Olive Oil, plus a little more
1 Tbsp Balsamic Vinegar
2 Sprigs fresh rosemary
2 Clove Garlic, smashed
Salt and Pepper, to taste
For the Potato Wedges:
2 Large Potatoes
1 tsp Freshly Minced Rosemary
1 tsp Fresh Lemon Zest
2 Tbsp Olive Oil
Salt and Pepper
Echo's tips:
A medium rare steak has a warm, red center that oozes with juicy, beef-forward flavour. The result is a steak with the perfect amount of tender chewiness. If you have a meat thermometer, medium rare should have a core temperature of 130°F.
But, if you want your steak cooked medium or medium well, you leave it in the grill a little longer. Do not overcook your steak, set a timer is you're unsure. Well done will results to a flavourless, chewy and dry steak.
Watch the full video to learn how to make this delicious dish.
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Echo
Garlic Butter Steak and Potatoes Skillet
Too lazy for dinner? I got you covered, make this delicious Garlic Butter Steak With Potatoes Skillet. Very Juicy and Tender.
1 lb Eye of Round Steak (Flank, Sirloin, Ribeye etc)
3 tbps Soy Sauce
3 Tbsp Worcestershire Sauce
1 tsp Blackpepper
1 tbsp Chilli Sauce (Any Chilli
Sauce)
Some oil
5-6 Garlic Cloves (Mince it
2 tbsp Butter (salted Butter)
3 tbsp Cooking Oil
1 tsp Salt
3 tbsp Water (add a little if you want it more saucy)
½ Tsp Blackpepper
2 tsp Chilli Flakes
Fresh Thyme
Fresh Oregano
Fresh Rosemary
340g Mini Yellow Potatoes
#steak #garlicbuttersteak #dinner
The Food Lab: How to Roast the Best Potatoes of Your Life
Read up on the full details here:
This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I double-dare you.
WHY THIS RECIPE WORKS:
- Large chunks of potato maximize the contrast between exterior and interior.
- Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.
- Infusing the oil with garlic and herbs gives the potato crust extra flavor.
NOTES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.
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 above)
5 tablespoons (60ml) extra-virgin olive oil, duck 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
DIRECTIONS
1. 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.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Today We're Making The Perfect Crispy Roasted Potatoes
The Perfect Crispy Roasted Potatoes ???????? Ramadan Series: Episode 6:)
Recipe:
*I’m using a whole bag of potatoes, if you’re using less - lower the amount of each seasoning & adjust as you’d like)
- 1 bag Baby potatoes
- 1 cup olive oil
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp onion powder
- fresh or dried parsley (amount is up to you)
- 1 tbsp oregano
- minced garlic (amount is up to you)
- dash of cayenne
- extra garlic powder (optional)
- Cut& wash your potatoes & add to a pot of water, add a hefty pinch of salt (optional), and boil until fork tender
- Once your potatoes are ready, toss together with your oil & seasonings and add them to a prepared baking sheet & top with kosher salt
- Bake at 400°f for 30 min, take out of the oven, toss , then put them back in for another 30 min
Top with parsley and more kosher salt if you’d like :)
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Lemon Pepper Potato Wedges
Prep time: 5 minutes
Cook time: 30 minutes
Serves: 2-3
Vegetarian, vegan, gluten-free, 5 ingredients, 5 minutes prep
INGREDIENTS
½ (1.5lb) bag Little Potatoes
1 tablespoon olive oil
1 tablespoon fresh lemon juice (OR 1 lemon, zested and juiced)
¼ teaspoon black pepper
½ teaspoon salt
METHOD
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
Halve potatoes lengthwise, and then slice again to quarter.
In a large bowl, combine oil, (1 tablespoon) lemon juice, pepper and salt and stir to combine. Add potato wedges and toss to coat.
Spread wedges evenly on prepared baking sheet and baking for 20 minutes. Flip potatoes and bake 10 more minutes until tender inside and light golden brown on the outside.
Sprinkle with lemon zest if desired and serve.
More recipes:
Mediterranean Baked Chicken Dinner (Lemon Garlic Chicken Potato Bake)
Mediterranean Baked Chicken Dinner – this is a midweek chicken dinner idea that’s one of those “throw it all in a pan” recipes with high returns for minimal effort. With chicken, potatoes, onion and cherry tomatoes, you’ll love how everything sucks up the tasty Mediterranean Lemon Garlic Sauce!
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