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Wednesday, July 3, 2024

Roast potatoes crisp-wise



For the Roast Beef:

  • 4 to 5 pounds beef roast (such as sirloin or ribeye)
  • Salt and pepper, to taste
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, chopped

For the Fondant Potatoes:

  • 6 large potatoes, peeled and cut into cylinders
  • 1/2 cup unsalted butter
  • 1 cup beef or chicken broth
  • Fresh thyme sprigs
  • Salt and pepper, to taste


Roasting the Beef:

  1. Preheat the oven to 375°F (190°C).
  2. Season the beef roast generously with salt and pepper.
  3. In a skillet over medium-high heat, heat olive oil. Sear the beef roast on all sides until nicely browned.
  4. Swirl minced garlic and chopped rosemary over the roast.
  5. Transfer the seared roast to a roasting pan.
  6. Roast in the preheated oven until desired doneness is achieved.

Creating the Fondant Potatoes:

  1. Preheat the oven to 375°F (190°C).
  2. In a large ovenproof skillet over medium-high heat, melt butter.
  3. Add the potato cylinders and sear each side until golden brown.
  4. Place thyme sprigs in the skillet with the potatoes.
  5. Season with salt and pepper.
  6. Transfer the skillet to the oven and bake until the potatoes have absorbed the liquid and are tender.

Resting and Serving:

  1. Allow the roast beef to rest for 15 minutes before slicing.
  2. Serve the fondant potatoes alongside the slices of roast beef.


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