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Great Potatoes For Great Steaks

by Matt Mehaffey on 9 August 2009

Roasted Fingerling Potatoes

Here’s any easy side dish you can make simultaneously with the restaurant-quality steaks you can make it home.

This recipe is very easy and can be made by the time honored culinary tradition passed down by generations of men: eyeballing. Most manly cooking is done without measuring, unless of course you are making the perfect cocktail (see margarita, martini and mojito).
Place large cookie sheet in oven, preheat to 500 degrees

  • 2 pounds of fingerling potatoes cut in half lengthwise (expensive, but worth it)
  • ½ stick of butter, melted
  • a drizzle of olive oil (2 tablespoons)
  • salt and pepper to taste
  • whatever fresh or dried herbs you have. (if dried, use sparingly)

Combine all ingredients in a large mixing bowl. Toss or stir thoroughly to coat potatoes with oil and seasonings. Using a potholder, remove cookie sheet from the oven, pour potatoes onto sheet and spread out. Enjoy the sizzling sound. Do not overcrowd the pan. Be careful not to spill and excess oil on the sheet; whatever is left of the bottom of the bowl, simply discard.

Roast for 10 minutes, turn with spatula, roast 10 more minutes. Remove from the oven, taste, and add salt and pepper if needed. Serve immediately, or cover while you cook your steaks.

Yield: 4 Servings

About Matt Mehaffey

Matthew Mehaffey is Associate Professor of Music at the University of Minnesota, where he conducts the Concert Choir and the Men’s Chorus, teaches graduate courses in Conducting and Literature, and regularly serves as Music Director of the University Opera Theatre.

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Manly Thoughts | Outside the Beltway | Online Journal of Politics and Foreign Affairs
15 August 2009 at 08:56

{ 2 comments }

1 Triumph 10 August 2009 at 17:30

Jesus, J-Dawg, how did this post slip past the editor! You can’t have veggie recipes on a Manzine unless you’re pitching it to the Larry Craig crowd.

2 James Joyner 10 August 2009 at 18:17

Heh. Men are allowed to have vegetables — especially potatoes — as long as there’s a huge hunk of meat at the centerpiece of the meal.

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