Just salt, pepper, thyme, garlic. That’s all you need really.
It’s a twice cooked method for making roast potatoes. You boil the potatoes for like 10 minutes and then drain the water. You shake them around so some of the soft pieces kind of break off and form a mash around the outside. Coat them in oil/butter & seasoning then bake till it’s brown. The result is a tray of very crispy roasted potatoes.
My recent thing has been oven French fries. I cut a potato length-wise in half, then each half into 8 thinner steak fry-style slices. I mix them in a bowl with garlic salt, black pepper, thyme, and smoked paprika, then put them on a tray lined w foil and sprayed with canola oil. Cook for 45 mins @ 400* and flip them a couple of times, giving them at least 10 mins to crisp on each side and you have a pretty good French fry without the hassle of a deep fryer and that’s a total no-brainer to make.
I actually made this EXACT meal last week except with ribeyes.I do something similar but a little different. Preheat oven to 425, then I microwave the potatoes (cut in half if big) for 10-12 minutes. Then put them on a sheet pan, smash each potatoe down with a cup or masher, then coat with olive oil, salt n pepper, whatever herbs you want – I usually use rosemary, thyme and garlic. Cook for 10-15 minutes until crispy and delicious. You can also put the asparagus on the same sheet pan and roast them up. I sear the steaks in a screaming hot pan with butter, garlic, rosemary and thyme. While the steaks are resting, after the asparagus has cooked in the oven for 10-12 minutes, I finish the asparagus in the pan the steak was in. So freakin’ good!! I bet anyone that dislikes asparagus would like them prepared in this manner,
I think the trick for no soggyness and limpness is to not overcook them. I shoved them in the oven for a few mins then fried them in the leftover butter and fat in the pan from the steak for another few minutes.