14 Leftover Roast Beef Recipes That Meat You Halfway

There’s a rule of thumb when making a roast of any kind: make enough that your guests could not possibly finish it all. That ensures everyone leaves the table satisfied, and you have plenty—plenty—of leftovers (and plenty of our favorite leftover roast…

There's a rule of thumb when making a roast of any kind: make enough that your guests could not possibly finish it all. That ensures everyone leaves the table satisfied, and you have plenty—plenty—of leftovers (and plenty of our favorite leftover roast beef recipes) to spin that gorgeous hunk into all kinds of time-saving meals.

We have recipes for leftover roast beef from around the globe, for every time of day, and for every possible craving. Where's the beef? It's right here.

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How to Make Sauce Out of Your Pan’s Brown Bits (a.k.a Fond)

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Don’t wash away them most flavorful bits in your pan. They’re called fond, and they’re the sta…

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Don't wash away them most flavorful bits in your pan. They're called fond, and they're the start of a very good pan sauce. Here's what you need to know.

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Classic Roasted Potatoes

These oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing. Why mash potatoes when you can roast them to a golden crisp? We’ve always been partial to a crispy-on-the-outside, tender-on-the-inside potato. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes are close!) We’ll show you how to make our favorite Roasted Potatoes, oven roasted red potatoes that are baked until crispy with garlic powder, then showered with fresh herbs. It’s easy and you barely need to think about it. Ready to get started? Best variety to use for roasted potatoes What’s the best potato for roasted potatoes? Turns out there’s an answer to that. The best choice is a waxy potato, a potato with thin, shiny skin and a creamy flesh. Because they’re low in starch, they hold their shape when roasting. We like roasted red potatoes best, but you can use any type of waxy potato. Here are our top picks for the type of potato to use for these oven roasted potatoes: Baby red potatoes: Our favorite are baby red potatoes: they have the best creamy flavor and they look stunning Fingerling […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.

Roasted potatoes

Why mash potatoes when you can roast them to a golden crisp? We’ve always been partial to a crispy-on-the-outside, tender-on-the-inside potato. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes are close!) We’ll show you how to make our favorite Roasted Potatoes, oven roasted red potatoes that are baked until crispy with garlic powder, then showered with fresh herbs. It’s easy and you barely need to think about it. Ready to get started?

Best variety to use for roasted potatoes

What’s the best potato for roasted potatoes? Turns out there’s an answer to that. The best choice is a waxy potato, a potato with thin, shiny skin and a creamy flesh. Because they’re low in starch, they hold their shape when roasting. We like roasted red potatoes best, but you can use any type of waxy potato. Here are our top picks for the type of potato to use for these oven roasted potatoes:

  • Baby red potatoes: Our favorite are baby red potatoes: they have the best creamy flavor and they look stunning
  • Fingerling potatoes: This type of potato is small, brown and looks like long, thin fingers. It also has a fabulous flavor and works well here
  • Red potatoes (chopped): If you can’t find baby red potatoes, use any type of red potato and chop it into 1/2-inch cubes
  • New potatoes: Technically new potatoes aren’t a variety but simply freshly harvested potatoes. Usually new potatoes are small waxy potatoes. Sometimes you can find a variety of colors (brown, yellow, red and purple).
Oven roasted potatoes

Oven roasted potatoes ingredients

Roasted potatoes are the perfect side dish because they call for only a handful of ingredients! Once you’ve got your potatoes, here’s what you need for the rest of the recipe:

  • Waxy potatoes like baby red potatoes (see above)
  • Olive oil
  • Garlic powder
  • Salt and pepper
  • Fresh thyme or other fresh herbs like oregano, chives or rosemary

Want another variation? Try these Rosemary Roasted Potatoes.

How long to roast potatoes

You barely need a recipe for roasted potatoes! You simply need to know the oven temperature and how long to roast potatoes (and of course, approximate oil and salt quantities!). How long to roast potatoes?

  • Roast 1/2-inch chopped potatoes at 425 degrees Fahrenheit for 30 to 35 minutes. The timing does depend on the exact size of potatoes.
  • You don’t have to stir. Place them cut-side down to get crisp and golden brown.
  • How to season roasted potatoes? Plan on 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt per pound. Then you can get fancy with other flavors: keep reading…
Roasted red potatoes

Flavor variations for roasted red potatoes

Our basic oven roasted potatoes recipe features garlic powder on the potatoes while roasting. This is important: don’t try to add fresh garlic in the oven! At such a high temperature, fresh garlic will burn. Once the roasted potatoes are golden and crisp, sprinkle with fresh thyme. It’s a time-honored flavor combination that’s effortlessly simple. But want to take that even further? Here are some ideas:

  • Fresh garlic: Fresh garlic burns in the oven, but you can add it afterwards! Use a small garlic clove and grate it over the top of the warm potatoes. Add a drizzle of olive oil then stir, mixing up any clumps with your fingers.
  • Lemon juice: Love potatoes with a lemon kick? Add squeezes from a few lemon wedges after baking.
  • Parmesan cheese: Take it even further over the top with Parmesan! Add 1/2 cup shredded cheese 15 minutes into baking. It comes so intensely crispy and savory, you’ll be addicted. (We took a cue from our Parmesan Potato Wedges.)
Roasted potatoes recipe

More simple roasted side dishes

Love roasting vegetables? They’re the ideal easy side dish, perfect for a weeknight dinner or a special meal (like Thanksgiving or Christmas). Here are all our master methods for making roasted vegetables:

This roasted potatoes recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Roasted red potatoes

Classic Oven Roasted Potatoes


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

These oven roasted potatoes come out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.


Ingredients

  • 2 pounds baby red potatoes (or chopped medium red potatoes)
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 tablespoons fresh thyme or lemon thyme
  • Optional: 1 clove fresh garlic, lemon wedges, shredded Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
  3. In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
  4. Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (To step up these potatoes, remove from the oven at 15 minutes and toss with 1/2 cup shredded Parmesan cheese.)
  5. Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavor, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavor. 
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted potatoes, roasted red potatoes

More potato recipes

These roasted red potatoes are at the top of our list of potato recipes! But here are a few more that are top contenders:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

12 Ideas for Leftover Prime Rib (Other Than, You Know, Just Eating It)

So you did the thing. To the delight of your family and friends, you herb-rubbed, temped, roasted, temped again, carved, and served up a prime rib. But now, you’ve found yourself with a bit of a (tasty) problem: What to do with all the leftovers?

We’v…

So you did the thing. To the delight of your family and friends, you herb-rubbed, temped, roasted, temped again, carved, and served up a prime rib. But now, you've found yourself with a bit of a (tasty) problem: What to do with all the leftovers?

We’ve got you covered. From tacos to phở, here are 12 ways to keep the good prime rib times going.

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Espresso Crusted Beef Tenderloin with Truffle Sage Risotto.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here. I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but… I may be changing my tune. Because this meal is […]

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

Oh hello, welcome to Christmas dinner! Because this espresso crusted filet is here.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

I’m desperate for this plate to appear on my table tonight. Oh how I wish! I’ve always said that my mom’s pot roast with mashed potatoes is my ultimate favorite meal, but…

I may be changing my tune. Because this meal is absolutely incredible. A celebration-worthy meal, if I do say so.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

This is a spin on my classic herb butter tenderloin that I shared a few years ago.

We ADORE that recipe. 

My grandma made beef tenderloin every year on Christmas day and it was phenomenal. Her menu was streamlined and classic – simple twice baked potatoes and green beans were on the side. Maybe a dinner roll. Oh and her famous frozen cranberry fruit salad that I didn’t always love, but I sort of want to make now to give it a whirl. 

However, I always find myself giving the classics a twist, so… here we are.

truffle sage risotto

This flavor combo is absolutely INSANE. On any given day, I might actually choose this flavor profile over my butter herb version. It’s sweet and garlicky and full of robust coffee flavor!

Yessss.

Do I sound like a Foldgers holiday commercial yet?

Instead of using actual coffee grounds (which I knew if Eddie had one look at/taste of/etc), I used instant espresso powder which turned out incredibly well. A slight crust still developed on the beef do to the brown sugar and the coarse salt, so no worries about there not being texture. The spice rub melts into the pan and creates an incredible sauce, which I actually like to cook down even more. 

And speaking of the pan! I am OBSESSED with these pans that I bought from food 52 a few months ago. This roasting pan is fantastic and it’s the best size for a tenderloin. I usually bake my tenderloin on a wire rack over a baking sheet, but having it directly in the roasting pan created a deeeelicious sauce. 

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

It’s amazing served as a sliced filet, and it’s also wonderful on a sandwich the next day. You could use some of my favorite horseradish too, which is the perfect contrast to the smoky sweet flavor. 

Really, the leftovers are to diiiieee for. 

truffle sage risotto

Now! On to the side. Truffled risotto! It’s a classic risotto with a drizzle of truffle oil (get the real stuff!) and a pinch of truffle salt. Topped with crispy sage… oh my gosh. It’s such a major flavor party in your mouth. 

For a side here, I love my roasted cacio e pepe brussels! They are quick enough to make and pack a tasteful punch. 

This is theeee ideal holiday meal! And it’s all wrapped in this cute little package for you. If you are cooking for two or four, you could also grab a filet mignons and use this spice on them, instead of buying an entire filet. You can do that anyway, in case you just want a quicker dinner. P.S. make extra brussels too.

The meal is definitely a splurge, but it’s also the most wonderful time of the year!

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

Espresso Crusted Filet with Truffle Risotto

Espresso Crusted Beef Tenderloin with Truffle Sage Risotto

The ultimate special occasion meal! Espresso crusted beef tenderloin paired with truffle sage risotto. So much flavor – it’s perfect for the holidays!

  • 1 (3 pound) trimmed beef tenderloin
  • 2 teaspoon kosher salt
  • 2 teaspoon freshly cracked black pepper
  • ¼ cup brown sugar
  • 1 ½ teaspoons instant espresso powder
  • 1 teaspoon garlic powder
  • 1 red onion, (chopped)
  • 6 tablespoons unsalted butter for melting
  • cacio e pepe brussels, (for serving)

truffle sage risotto

  • 6 to 8 cups chicken stock
  • 4 tablespoons unsalted butter
  • 1 handful fresh sage, (12 to 15 leaves)
  • 2 garlic cloves, (minced)
  • 2 cups arborio rice
  • 1 1/2 cups Chardonnay
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons truffle oil
  • ½ teaspoon truffle salt
  1. The key to a delicious beef tenderloin is to start a day or two before! Ideally you want to tie the filet up with kitchen twine so it cooks evenly. You can do this with the method of using butcher’s knots – there is a great tutorial right here.
  2. Place the tenderloin on a wire rack that’s sitting on a baking sheet. Season the meat liberally with the salt and the pepper. Place the sheet in the fridge and let the tenderloin sit uncovered overnight.
  3. Be sure to pull the beef from the fridge at least an hour or so BEFORE you want to start roasting it.
  4. Preheat the oven to 225 degrees F. Place the tenderloin in a roasting pan with the onions around it. Stir together the sugar, espresso powder and garlic powder. Rub it all over the tenderloin.

  5. Place the roasting pan on the center rack in the oven and roast for 2 1/2 to 3 hours (for a 3-pound tenderloin) or until the internal temperature reaches 120 to 125 degrees F on your meat thermometer. Remove the beef and set it aside for 10 minutes.
  6. During those 10 minutes, place the butter in a saucepan and let it melt. If it verrrry slightly begins to brown, I let it, but I don’t let it brown too much because it’s going to be under the broiler!
  7. Adjust the oven rack so it’s about 6 inches from the broiler and heat the broiler to high. Spoon some of the melted butter over the roast and place it under the broiler. You want to turn the beef every 30 seconds (and I also spoon more butter on it!) until the outsides are golden and browned. You only want to do this for about 2 to 3 minutes total – keep an eye on it!! Remove the beef from the oven.
  8. Lift the beef from the roasting pan and place it on a cutting board to rest. Place the roasting pan over a burner and heat to medium-low heat. Stir any bits from the bottom of the pan and let the mixture simmer for a minute or two, so it thickens. You can use this as a drizzling sauce for the filet!
  9. Slice the filet into 1-inch slices and serve with the truffle risotto. Note: I added the rosemary on top for garnish for these photos! But you can do it to help it look pretty on the table.

truffle sage risotto

  1. Fill a stock pot with the chicken stock and heat over medium-low heat until it comes to a simmer. Cover and keep warm over low heat.
  2. While your stock is heating up, you can crisp your sage. Heat 1 tablespoon of the butter in a saucepan. Once melted, add in the sage and cook for 1 to 2 minutes, until it’s crispy. Remove the sage and place it on a paper towel. Set the butter aside.
  3. Heat a saucepan over medium-low heat and add the butter. Stir in the rice and the garlic. Cook, stirring often, until the rice is translucent, about 5 minutes. Stir in the Chardonnay and continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about a third of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another third. Repeat until nearly all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. You want the risotto to be moist when serving – you don’t want all of the rice to have soaked up the liquid.
  4. The whole process will take about 20 to 25 minutes. It’s a labor of love! If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
  5. To serve, stir in the truffle oil, truffle salt and reserved sage butter. Top with the crispy sage.

The ultimate special occasion meal! Espresso crusted filet paired with truffle sage risotto and cacio e pepe brussels. So much flavor - it's perfect for the holidays!

The post Espresso Crusted Beef Tenderloin with Truffle Sage Risotto. appeared first on How Sweet Eats.

The Best Way to Roast a Whole Chicken, According to 5 Chefs

It’s the ultimate comfort food, the epitome of home cooking. The dish you turn to when you need an impressive crowd-pleaser or a week’s worth of meals; a humble exercise in homey resourcefulness, the ideal example of simplicity at its very best. I’m ta…

It’s the ultimate comfort food, the epitome of home cooking. The dish you turn to when you need an impressive crowd-pleaser or a week’s worth of meals; a humble exercise in homey resourcefulness, the ideal example of simplicity at its very best. I’m talking, of course, about roast chicken.

“I’ve always thought the great mark of a chef is if they can roast a chicken,” said Mark Sarrazin, president of meat and poultry purveyors Debragga & Spitler Inc, in a 2016 interview with Thrillist. “It’s always hard to get the thigh and dark meat cooked enough without drying out the breast. It’s an interesting test for a chef.”

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