I reverse seared a bone in rib-eye steak the other day and for my side I naturally thought potato. Now, a fully loaded russet is a great option and no one will be mad at you for going that route.
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UT I prefer something a little more savory in the potato itself. Yellow and red potatoes are where I find my happy place so those are what I will use here, and for my dinner the other night. You can go super basic or upgrade them easily if you are feeling fancy. Let’s make some potatoes. INGREDIENTS • 1 pound yellow potatoes, halved longways • 1 pound red potatoes, halved longways • 1 tsp salt • 2 tablespoon olive oil • (optional) Shallot, sliced • (optional) Garlic, whole or big cloves • (optional) 2 rosemary sprigs
TO MAKE
Preheat your oven to 400°. Toss the potatoes with the olive oil and salt. Lay out the potatoes on a sheet pan flat side down to start. If you want to ad the optional ingredients add them now by laying them over the potatoes, distributed evenly.
Roast for 45 minutes and toss the ingredients before returning to the oven for another…
