3 Ingredient Steak With Crispy Parmesan Potatoes Food

3-INGREDIENT STEAK WITH CRISPY PARMESAN POTATOES

Steps:

• Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a rimmed baking sheet; let cool slightly, then lightly crush with your palm.
• Heat 3 Tbsp. oil in a large heavy skillet over medium-high. Reduce heat to medium-low and add half of the potatoes; season with 3/4 tsp. salt. Cook, turning once, until golden brown, 15-20 minutes. Transfer potatoes to a plate. Add 3 Tbsp. oil, 3/4 tsp. salt, and remaining potatoes to pan; cook, turning once, until golden brown, 15-20 minutes. Return all potatoes to pan, sprinkle with cheese, and cook, tossing to coat, until cheese begins to crisp, 1-2 more minutes.
• Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Season steak with salt and pepper and cook, turning occasionally, until deep brown and an instant-read thermometer registers 125°F for medium-rare, about 3 minutes per side.
• Transfer steak to a cutting board. Thinly slice steak against the grain and serve with potatoes alongside.

CRISPY PARMESAN POTATOES

Steps:

• Preheat oven to 375°F.
• Scrub potatoes and cut w/skin on.
• Spray cookie sheet w/cooking spray.
• Place single layer on cookie sheet.
• Spoon melted butter over each slice (don't drown).
• Sprinkle garlic powder, salt and black pepper evenly.
• Cover with parmesan.
• Bake for approx 20-30 minutes, remove when cheese is browned and potatoes crispy (thinner slices will be crispier).

CRISPY PARMESAN POTATO STACKS

Steps:

• Preheat oven to 375°F. Grease the interior of a 12-cup muffin pan with cooking oil spray.
• Add all ingredients to a large bowl. Stir potatoes until they are evenly covered in oil, herbs, and cheese. You will need to separate the slices so that they all get coated.
• Stack potato slices into each muffin mold until they reach the top. You should have enough to fill all 12 molds. I start with the wider slices at the bottom and then smaller slices on top.
• Bake for about 50-60 minutes or until the tops and edges are crispy. If desired, sprinkle a little more parmesan cheese on top before the last 5 minutes of baking.
• Once finished cooking, remove muffin pan from oven. If any of your stacks have slid off-center, slide them back to the middle while the potatoes are hot and still in the muffin pan. Let the stacks cool for about 5-10 minutes in the muffin pan. This will let the potatoes crisp up further and will also stabilize the stacks so that you can easily remove them in one piece from the pan.
• If desired, garnish with fresh thyme and a sprinkling of sea salt and black pepper. Serve while potatoes are warm and still crispy.
• Notes:.
• I recommend using a mandoline slicer* to quickly and evenly slice the potatoes.
• I used gold potatoes because they are smaller and the slices fit within the muffin pan molds.
• Make sure to bake the potatoes in a muffin pan, which prevents the stacks from sliding and falling over when they bake.
• Let the potatoes cool in the muffin pan which will stabilize the stacks so that they will not fall apart.
• I don't recommend prepping this dish ahead of time. Sliced potatoes will start to turn gray if not cooked right away.