"Recipes are meant to be shared"...Ann Thibeault

Wednesday, April 28, 2010

Punched Potatoes

 
I roasted a small sirloin tip roast for dinner last night.  The beef had been presalted on Monday.  I uncovered it early Tuesday morning so that it could air dry.
Usually I serve roast beef with mashed potatoes, but, decided to go with David Leite's recipe for Punched Potatoes. 
  
I was recently gifted  David Leite's book - The New Portuguese Table.   Beautiful cookbook with lots of mouth watering photos as well as great sounding recipes.    I've earmarked quite a few to try sooner rather than later.
 
The recipe calls for small Yukon Gold potatoes, but I always use Russets for baked potatoes and I had just picked up a bag of baby russets so that's what  I went with.  

Baked potatoes are a favourite of Moe's so I thought he would really enjoy this recipe.   The potatoes are baked  (I rubbed the washed potatoes with oil and then rolled in salt before baking) and then pressed/punched  down to flatten slightly and then drizzled with garlic and olive oil.     I thought that they were really good, BUT Moe missed the butter, his preference for baked potatoes so next time I'll cook the garlic until golden in butter instead of olive oil.

Pre-Salting Technique -Printable Recipe

 Beef  - High Heat Method - Printable Recipe

8 comments:

  1. This looks like an amazing dinner!!!

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  2. Hi,
    That beef roast looks amazing!!!! Could you please share the recipe!! I think that most people don't know how to do the pre-salting thing (including me) but would love to know. Thanks for a wonderful blog. I know this takes a lot of time but it is one of my favorites!!!

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  3. Thanks Kathleen. It really was a good dinner. The beef was melt in the mouth tender.

    Thank you Chris. What a nice thing to say.

    I went back and added links to a printable version of both the Presalting method and how to roast using the high heat method (500°F). It is the only way I roast most meats. This roast was very small, under two pounds. So it only took about 30 minutes plus a 10 minute rest. Actually, I would have liked it a touch more rare. Should have taken it out of the oven a couple of minutes sooner.

    Ann

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  4. Ann, as a garlic lover, I'll enjoy these. Ray may be like Moe and be looking for his butter!
    xoxo Pattie

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  5. The crazy title "Punched Potatoes" really caught my eye & I'm never disappointed when I open one of your posts, Ann. The meat & potatoes look positively mouth watering in these awesome photos!
    I think your idea of using garlic butter over top next time sounds delicious. :-) Will try it soon.

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  6. Thanks so much for the links. I am going to try this type of roasting!! Can't wait!!!

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  7. Hi Mom,

    I'm totally making those potatoes (with butter though) and picking up some nice NY strips from that new butcher up the street this weekend. Thanks for the idea!

    Love,

    Matt

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  8. You are welcome sweetheart. Definitely use butter though.

    Love
    Mom

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