Sunday night, I made an indulgent steak dinner. I hated I couldn't grill the steak, but cooking it on the stove did just fine. I whipped up some amazing potatoes, asparagus, and herb butter to serve with the steak. These potatoes were unbelievably good and easy. It took me awhile to get the potatoes to soften, almost 30 minutes in boiling water. Mine also didn't come out as clean - when I mashed them, they stuck to the masher and didn't stay put. It was still delicious and is a great alternative to baked potatoes. The herb butter was also really easy, and something different to serve with the meal! I used chives for both the herb butter and the potatoes, but you can use whatever herbs you have on hand (rosemary, thyme, and parsley are good choices)!
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
One stick unsalted butter, softened
1/2 tsp Garlic salt
Herbs of your choice
Soften the butter at room temperature. Combine ingredients in a bowl and stir to mix well. Spoon the herb butter onto a large piece of plastic wrap. Roll the butter into a log shape, securing the ends. Place in the freezer for an hour to harden the butter. Serve with steak, veggies, or rolls!
Steak dinners are one of my favorites! This made Sunday night dinner feel extra special, with a glass of this red wine: