The 1-Ingredient Trick That Makes Potatoes Taste Like a Steakhouse’s

Living in Chicago means there’s great food everywhere. From amazing barbacoa tacos to epic ramen, if I'm hungry, there’s always a spot to go to. There are also plenty of steakhouses, known for their beautiful steaks and delicious sides. For me, nothing makes a steak taste better than roasted potatoes.

For years, I tried to replicate steakhouse potatoes at home, and I finally figured out the one ingredient that makes them taste so good. It’s incredibly simple: butter.

Once the potatoes are cooked, the best steakhouse chefs toss them in melted butter right before serving. It’s just enough butter to add flavor, but not so much that it saturates the potatoes. Sometimes, herbs and garlic are mixed into the butter, which adds even more flavor. When the hot plate of potatoes hits the table, I reach for them right away, even before the steak.

Why not add the butter sooner—like while the potatoes cook? Potatoes require a high temperature for roasting. Because of this, a high smoke point oil, like vegetable or canola, is the ideal choice. Butter contains water and milk solids, so it will steam and burn at high temperatures, which makes it better suited as a finishing touch.

How To Upgrade Roasted Potatoes With Butter

Ready to give your potatoes the “steakhouse” treatment? Preheat the oven to 425°F. Grab your favorite waxy potatoes (Yukon Golds or reds work well). Cut them into bite-sized pieces that are roughly the same size. Toss them with a generous amount of vegetable or canola oil, along with salt and pepper.

Spread the potatoes into an even layer on a large baking sheet. Roast for 15 minutes, then give them a toss before returning them to the oven to roast until the edges are crispy and golden-brown, another 15 to 20 minutes.

While the potatoes roast, add a tablespoon or two of salted butter—plus chopped garlic and herbs, if you’d like—to a microwave-safe bowl. Microwave until the butter is just melted. When the potatoes come out of the oven, drizzle the melted butter over them and toss to coat.

Tips for Making Steakhouse Potatoes

Now you know all about using butter to upgrade roasted potatoes. But wait, there’s more! Great steakhouse potatoes rely on a few other insider tips.

• Most steakhouses use firm, waxy potatoes like Yukon Golds or reds because they hold their shape and provide more texture than starchy potatoes like Russets.
• Uniform cuts allow the potatoes to cook evenly and at the same rate.
• Chefs toss the potatoes in oil and seasonings and roast them at a high temperature to achieve that signature crisp exterior and creamy interior.