Roasted Steakhouse Potatoes & Brussels

In this house, we're big fans of potatoes. 

Fried, baked, mashed, or in soup - if it's potatoey goodness, we'll happily inhale it. 

So when we came across a massive bag of fingerlings the last time we were at the bulk goods store, we hefted into the cart in a hurry. 

And there were purple potatoes in the bag too!! Who doesn't like fun colored food?? 

Purple food is awesome. 

So, the goal with these potatoes was to not mess them up. Let them shine in their own potatoey deliciousness. And boy, did they!

Start off with your cast iron skillet - put it in the oven and then preheat to 450. Do this first. It's really important. 

Then move on to the potatoes. Slice them in half (or in thirds if your purple potatoes are as fat as mine). 

 
Rinse them in water. 

Drain and pat dry with a paper towel. Then toss in the halved brussels. 

Add in olive oil and salt. Toss with your hands - get in there!

Sprinkle in the thyme.

Pour into your smoking hot skillet. I wish I had taken a video of this. You should have heard them sizzle!

Back in the oven for 30-45 minutes. Until golden and crispy. 

Oh man. So good.


Roasted Steakhouse Potatoes & Brussels
Serves 2-3

8-10 fingerling potatoes
a handful or two of brussels sprouts
2 tbsp olive oil
3/4 tsp salt
1 tsp fresh thyme

Put your cast iron skillet in a cold oven. Preheat the oven (with the skillet in it) to 450 degrees. 

Slice the fingerlings in half (or thirds if they are especially thick). Rinse them in water. Drain and dry potatoes. 

Slice the brussels in half and remove their outer leaves and dry bottoms. 

In a medium bowl, mix the potatoes and brussels, olive oil and salt. Mix with your hand. Sprinkle in the thyme. 

Using a potholder, take the skillet out of the oven and dump the potatoes and brussels in. Listen to them sizzle!

Bake for 30-45 minutes, until browned and crispy. 

Enjoy!