Rare Affaire's Note:
These are an awesome way to fix potatoes when baked or mashed just won't cut it. It's simple, has lots of flavor, and the par-cooking broth can be re-seasoned and re-used for future batches, or can be re-tooled and turned into the base for beef soup recipes.
My Private Note
Units: US | Metric
- 1Preheat oven to 425 degrees F.
- 2Wash and cut up your potatoes, holding them into a bowl of cold water until ready to cook. We leave the peels on, but if you are just not a fan of potato skin, then feel free to peel them. You can also substitute several other varieties of potato: Dutch yellows, fingerlings, or chef whites are all excellent alternatives -- Russets can be used if you are careful not to overcook them -- red skin potatoes can even be used but they tend to be a bit firm for our taste.
- 3Combine broth, garlic granules, onion granules, and beef base in a heavy-bottomed sauce pan over medium heat. Stir to make sure the beef base is fully dissolved. Simmer for 10 minutes to allow the flavors to develop.
- 4Drain the potatoes thoroughly and add them to the broth, stirring to make sure all the potatoes get separated and don't stick together.
- 5Bring the broth back to a simmer and cook until the potatoes are barely done when poked with the point of a knife (how long this will take depends on the type of potato and how large they have been cut). If cooking Russets and the potatoes are tender, they are overdone and will be difficult to toss in the next step without breaking up.
- 6Remove the potatoes from the broth with a slotted spoon or spider and place them in a colander to drain thoroughly. (SAVE THE COOKING BROTH! It can be frozen and used again by re-seasoning, or turned into a beef soup, or any number of tasty applications.).
- 7Toss the potatoes in enough Panini Oil to coat thoroughly and season with salt & pepper.
- 8Spread on a sheet pan and roast for 30 minutes, turning every 10 minutes.
- 9Serve hot.
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Nutritional Facts for Beefy Roast Potatoes
Serving Size: 1 (379 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 139.9
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 911.7 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 2.6 g
- Sugars 1.2 g
- Protein 5.5 g