Crispy Thyme and Garlic Smash Potatoes with Posh Truffle Butter

The Secret Weapon in Your Steak Side Dishes Arsenal

Honestly, tell me this: Have you ever spent loads on a fantastic steak? A perfect fillet or a massive, glorious ribeye? You grill it just right, then look at the plate, and realize the side dish is just.

.. dull. I’ve been there! My biggest kitchen fail was serving overly dry mash as one of my first side dishes with steak .

It was mortifying.

We are fixing that today. Stop wasting your incredible main course on boring spuds! This isn't just another potato recipe.

This is the best potato side dish for steak . Seriously. We are making restaurant quality crispy smashed potatoes recipe that puts all other roasties to shame.

Why Smashing is the Secret Sauce

These aren't complicated steakhouse potato recipes . The basic technique is super easy. You boil baby potatoes until they are soft.

Then you gently smash them flat. This tiny action increases the surface area for maximum crispiness. Oh my gosh! The edges get brittle and shatteringly good.

We then roast them with proper garlic and herb crushed potatoes flavour.

The real luxury comes next. We drizzle them with a simple, yet impossibly rich, truffle butter potatoes side . This transforms a lovely side into one of the most decadent side dishes for beef fillet you could ever imagine.

It adds that perfect earthy, savory richness that just sings next to prime beef.

Elevated Dining Without the Fuss

These truly are gourmet potato sides . They look amazing but take less than an hour, total. You’ve already mastered the steak, so the pressure is off! You need this specific recipe for what to serve with ribeye steak or even a posh Côte de Boeuf .

When I first figured out this homemade truffle butter recipe , my partner thought I had ordered in from a Michelin star place.

The flavour is intense, but the work is minimal. Plus, potatoes are filling. They give you the good carbs needed to soak up all that steak goodness and red wine.

They provide amazing energy, too. Win-win!

The Ultimate Crisp Factor

Remember that time when you spent ages roasting potatoes, and they only got crispy on one side? Yeah, the "smash" fixes that! Every piece of potato gets that desirable crunchy texture.

If you want to feel truly British steakhouse fancy, you can swap the oil for rendered duck fat roasted baby potatoes style.

It gives them an even deeper, richer taste. Trust me, ditch the chips tonight. Are you ready to make the crunchiest side dish ever? Let's check out the gear you need!

The Secret Weapons: Ingredients and Gear

Right, so we’ve established the steak is sorted. But honestly, the secret to a knockout dinner is always the supporting cast.

We are aiming for the best potato side dish for steak . Forget boring boiled spuds; we’re going full gourmet potato sides with this crispy smashed potatoes recipe .

These are the ultimate decadent side dishes for beef fillet and miles better than your standard side dishes with steak .

What You Need to Get Started

You don't need a huge shopping list, but quality matters, especially when making our homemade truffle butter recipe . Think less quantity, more punch.

The Spuds and the Crunch

Grab about 1 kg (2.2 lbs) of baby potatoes. New potatoes or small Yukon Golds are perfect. The smaller they are, the more surface area you get for crisping.

That’s the entire goal of these amazing garlic and herb crushed potatoes .

For the fat, I usually use olive oil, about 30 ml (2 tbsp) . But I’m going to tell you a secret: If you want to feel truly fancy and achieve that next level crunch for a real steakhouse potato recipes vibe, look for rendered duck fat roasted baby potatoes .

Seriously, it changes everything.

Crafting the Posh Butter

This simple, beautiful truffle butter potatoes side relies entirely on this element. Use 115g (1/2 cup) of proper unsalted butter, softened up.

Now, for the truffle oil, listen up: A little goes a long way. My first time making this, I used dreadful, cheap oil and it tasted artificial.

Stick to just 15 ml (1 tbsp) of the good stuff. Trust me, you want high-quality here. Throw in some fresh chives and a pinch of salt.

That’s it!

Spices, Herbs, and Flavour Boosters

We rely on classic aromatic herbs. You need about four sprigs each of fresh thyme and rosemary. These mingle beautifully with the 4 cloves of finely minced garlic.

The rest is simple: sea salt (don't skimp on salting the boiling water, like the sea!) and freshly ground black pepper.

These are the classic flavours that make this recipe perfect for what to serve with ribeye steak .

The Essential Gear

The beauty of this dish is that you probably have everything already. You need a large saucepan for boiling, obviously.

My secret weapon for this steakhouse potato recipes technique is a very large, sturdy baking tray lined with parchment paper.

This gives the potatoes room to breathe and crisp up without sticking. Crucially, you need something to gently smash the boiled potatoes.

I often use a sturdy potato masher or just the flat bottom of a clean pint glass. No need for any crazy gadgets, mate!

Elevating Your Feast: Gourmet Potato Sides

You’ve got the perfect beef fillet resting. That incredible aroma is filling the kitchen. But honestly, what is the point of a spectacular steak if the side dishes with steak are boring? Forget bland fries or sloppy mash.

We are creating steakhouse potato recipes right now that will blow your socks off. We’re talking about the best potato side dish for steak , full stop.

This method transforms humble spuds into a crispy, flavour packed star. It is basically essential for what to serve with ribeye steak .

Prepping for Perfection: The Truffle Butter Secret

Before the boiling starts, we need a quick mise en place . This simply means getting everything ready. The secret to this dish is the quick, rich homemade truffle butter recipe .

Take your room temperature butter and whip in the truffle oil and chives now. It takes five minutes. Trust me, having this truffle butter potatoes side ready to go makes plating a dream.

I once skipped the soft butter step and tried to melt it cold later. It ended up chunky! Don't be that person.

Organize your herbs now for the garlic and herb crushed potatoes . Safety reminder: when boiling those potatoes, please drain them carefully.

That steam is brutal.

The Magic of the Smash: A Crispy Smashed Potatoes Recipe

This is where the transformation happens. We want maximum surface area for maximum crunch.

1. Boil Them Right: Start your baby potatoes in cold, very salty water (seriously, make it taste like the sea!). Bring it to a boil and cook for 20– 25 minutes . They should be totally tender.
2. Dry, Dry, Dry: Drain them and leave them to steam dry for about five minutes. This step is non-negotiable for true crispness.
3. Preheat: Get your oven raging hot: 220° C ( 425° F) .
4. The Smash: Place the dry potatoes on a tray. Use the bottom of a sturdy glass and gently press each one until it cracks open and flattens, about half an inch thick. This is your foundation for the ultimate crispy smashed potatoes recipe .
5. Oil and Season: Drench them in your herb garlic oil mixture. Be generous with salt and pepper.
6. Roast to Glory: Slide them into the hot oven for 15– 20 minutes . Watch them closely until they are deep golden and shatteringly crisp around the edges.

Pro Tips for Decadent Potato Sides

Want to make these truly gourmet potato sides ? A small adjustment makes a huge difference.

If you can, swap the olive oil for high-quality fat. Honestly, a tablespoon of duck fat roasted baby potatoes makes this taste incredibly luxurious.

That rich flavour simply cannot be beaten. It pushes this into true decadent side dishes for beef fillet territory.

Remember: under crushing them leaves you with a dull boiled potato. Over crushing turns them into paste. Aim for broken but still whole.

Once they are out of the oven, immediately dot the hot surface with the truffle butter potatoes side mixture. That melting butter, oh my gosh, it coats every single crevice.

Serve these immediately while they are still piping hot and enjoy the crunch!

The After Party: Pairing and Presentation Notes

Right, you’ve mastered the technical bits. The steaks are sizzling. But honestly, great side dishes with steak can make or break the entire meal.

Forget the main course for a second; diners often remember the perfect accompanying potato more than the cut of beef!

This crispy smashed potatoes recipe isn't just fuel; it's a showstopper. We call them steakhouse potato recipes for a reason, you know?

Pairing the Posh Spud

When you serve these garlic and herb crushed potatoes , don't stack them like chips. Instead, spread them out slightly so the light catches that glorious crisp skin.

That puddle of melted truffle butter potatoes side should look luxurious and slightly messy.

These spuds are rich. They are the definition of gourmet potato sides . So, what should you serve with them? If you’re preparing a rich ribeye steak , you need something sharp to cut through the fat.

I always use simple wilted spinach or rocket (arugula) with a strong squeeze of lemon. You need that acidity to balance the richness of the beef and that beautiful homemade truffle butter recipe .

If you're serving a decadent side dishes for beef fillet , maybe avoid heavy cream sauces on the side. The truffle butter does all the heavy lifting! Seriously, ask yourself: what to serve with ribeye steak that isn't heavy? Answer: greens, greens, greens!

Storing Your Golden Treasures

Okay, let's talk leftovers. I’m going to be straight with you: potatoes this crispy are not designed to be refrigerated.

They will lose their crunch and structure. But if you simply must save them (and who hasn’t made too many of the best potato side dish for steak ?), store them in an airtight container for up to three days.

The secret to reheating? Avoid the microwave at all costs. You’ll end up with a sad, soggy spud. Instead, spread them flat on a tray and flash them in a very hot oven ( 200° C or 400° F) for about 7 to 10 minutes.

That blast of dry heat will mostly bring the glorious crispiness back!

Variations and Adaptations

If you want to go full-on fancy the kind of decadence that should be illegal swap the standard olive oil for rendered duck fat roasted baby potatoes .

I first tried this twist when I ran out of olive oil during a particularly chaotic Sunday roast, and oh my gosh, the depth of flavour was unreal.

They brown even better!

For my veggie friends, this recipe is super easy to adapt. Simply substitute the dairy butter with a high-quality, flavourful vegan butter or good olive oil.

To get a similar cheesy richness, toss them with a tablespoon of nutritional yeast right before serving. Nobody will even notice the difference; the herbs and garlic shine through anyway.

Quick Nutrition Check

I know, I know. We put a lot of butter on these. But remember that potatoes, especially when eaten with the skin on, are a brilliant source of fiber, Vitamin C, and potassium.

We're fueling those muscles! While these are certainly not low-calorie, they deliver intense satisfaction. Food is meant to be enjoyed.

This recipe is all about quality ingredients and enjoying the good life. Seriously, go make these now!