For my take on this classic combo, I boil the potatoes first to get the insides soft and creamy and then bake them to get the outsides nice and crispy. This side is so superb that it can even be enjoyed in the absence of steak (though I can’t consciously recommend that!). I advise siding it with my Michelle’s Carne Asada and a nice glass of wine for a win-win-win.
2 large baking potatoes, peeled and sliced into large fry-size pieces (about 4 to 5 inches long and 1-inch thick)
2 Tbsp. extra virgin olive oil
Preheat oven to 400 degrees.
In a medium saucepan, combine potatoes and a dash of sea salt. Add water until potatoes are covered by about an inch of water. Bring to a boil. Reduce heat to simmer and cook uncovered for 10 to 15 minutes or until potatoes are soft when poked with a fork. Remove and dry potatoes.
Place dried potatoes on a foil-lined baking sheet. Drizzle with olive oil and gently rub with fingers to coat, trying not to break potatoes apart. Season with sea salt to liking and bake for 20 to 25 minutes, turning halfway through cooking time. Potatoes are ready when outsides are lightly browned and crispy.
Effort: Easy enough to make any day of the week.
Active Prep: 5 minutes
Tip: Thinly sliced potatoes will break apart when boiled, so it’s okay to have thick slices.
Pairing: Michelle’s Carne Asada and a glass of Fess Parker Pinot Noir.
Nutrition: Calories 150; Total Fat (g): 5; Saturated Fat (g): 1; Cholesterol (mg): 0; Sodium (mg): 150; Potassium (mg): 620; Total Carbohydrate (g): 23; Fiber (g): 2; Sugar (g): 1; Protein (g): 2. Content per serving. Assumes 4 serving yield.
From The Living Luxe 100% Low Sugar & Gluten Free Cookbook (eBook, Salut Studio, 2016, $3.99)
Living Luxe Gluten Free is available in bookstores, including Barnes & Noble, Flintridge Bookstore & Coffeehouse, and Pages: a bookstore. It also may be purchased online at LivingLuxeGlutenFree.com and on Amazon.
Author Michelle Lee
Michelle Lee is author of Living Luxe Gluten Free (nominated for 2016 James Beard Book Awards for “Focus on Health” and “Photography”), and she appears on KLRR’s morning show where she shares recipes and health tips on “Delicious Dishes with Michelle Lee.”
In addition to her culinary work, Ms. Lee is an award-winning economics and business consultant who has been featured in various publications, including Forbes, for her research. Ms. Lee holds a degree in economics and an MBA.
Ms. Lee’s forthcoming book, The Young Skin Diet, will hit shelves this April. Based on her survey of hundreds of peer-reviewed scientific studies, The Young Skin Diet reveals the six principles of nutrition to rejuvenate skin, as well as over 75 recipes, skin treatments, meal plans and everyday habits to make skin young again.
More information may be found at TheYoungSkinDiet.com.
Praise for Michelle Lee’s works
“upscale…mouthwateringly luxurious” – Simply Gluten Free Magazine
“good guidance…useful” – Publishers Weekly
“highly recommended” – Midwest Book Review