Steak with Baby Roast Potatoes and Soured Cream

Steak with Baby Roast Potatoes and Soured Cream

Use your Crisp ‘n Dry to turn your roasted baby potatoes a lovely golden colour and also to help keep the steak nice and juicy when frying.


Ingredients for the potatoes:
2 tbs Crisp ‘n Dry
350g baby potatoes (unpeeled), washed
2 cloves garlic, unpeeled
½ tsp sea salt
1 large sprig fresh rosemary, leaves stripped and roughly chopped

2 Ribeye or Sirloin steaks (about 1½ cm thick)
2 tsp Crisp ‘n Dry
Sea salt and black pepper
6 cherry tomatoes, halved
2 handfuls watercress
4 tbs soured cream
Black pepper

Step 1

Preheat the oven to 180ºC fan/200ºC conventional/gas 6.

Step 2

Place the potatoes and garlic cloves in a roasting tin, drizzle over 2 tbs Crisp ‘n Dry and toss to coat them. Sprinkle over the salt and roast in the oven for 20 minutes.

Step 3

Heat a griddle pan or heavy frying pan for a few minutes. Place the steaks on a board and rub with a teaspoon or so of Crisp ‘n Dry. Season with a little black pepper. Put the soured cream into a small bowl and sprinkle with black pepper then set aside.

Step 4

When the potatoes have been cooking for 20 minutes, give them a shake or stir and add the rosemary. Return to the oven for a further 10 minutes.

Step 5

When your pan is nice and hot, place in the steaks and leave to cook over medium to high heat for 3 minutes then turn and cook for a further 3 minutes. This will give you a medium cooked steak – cook for a minute more or less if you prefer your steak well or less well done. Lift onto warm plates, season with a pinch of salt and leave to rest for a few minutes.

Step 6

Add the tomatoes to the hot pan and cook for a minute or two.

Step 7

Serve the steak with the tomatoes and potatoes and a handful of watercress. Delicious with a dollop of soured cream on top of the potatoes and some crusty bread on the side.


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