These are the best roasted potatoes I’ve ever had. The insides are creamy yet airy, while the outsides have a satisfying, crunchy texture that is beyond words. I’m not really a big “steak-and-potatoes” type of gal, but these little babies may make me a believer. These will disappear off your table in the blink of an eye, so make a big batch for the whole family and serve alongside my Espresso Rubbed Steak with Chimichurri Sauce. Are you ready for the secret ingredient? Promise you won’t freak out and leave. Okay… it’s lard. Give it a chance! Cooking with animal fat is a delicious way to add flavor and doesn’t contain any trans-fat. It’s also a good source of saturated fat, which is beneficial in moderate amounts. Check out this What fats should I eat article for more information.
How to Make Steakhouse Potatoes
Step #1: Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius). Step #2: Place the rinsed and halved potatoes into a pot with enough cold water to cover them by about an inch. Add the vinegar and salt, then bring to a boil. Turn down the heat to reduce the water to a simmer, then set a timer for 5 minutes. Step #3: After 5 minutes, drain the potatoes, then return them to the hot pan. Stir the potatoes around for a minute or two with a wooden spoon to loosen up some of the skin and add a bit of texture to the outsides. Add the lard, black pepper, oregano or thyme, and salt, then toss well to coat. Step #4: Spread the potatoes out in a single layer on a rimmed baking sheet. Roast in the center of the oven for 20 minutes, turn the potatoes using a metal spatula, and roast for another 15-20 minutes until golden brown. Serve warm. To reheat, spread the potatoes on a foil-lined baking sheet and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 10-15 minutes until crispy. You can also reheat in an air fryer for 5-7 minutes at 375 degrees Fahrenheit (190 degrees Celsius).
