Sheet Pan Ribeye with Roasted Potatoes, Garlic and Lemon
40 min serves 4-6
Sheet Pan Ribeye with Roasted Potatoes, Garlic and Lemon
Get ready to elevate your potato game with our irresistible Roasted Potatoes With Garlic and Lemon. Made with tender Yukon gold potatoes, these golden gems are infused with the delightful flavors of zesty lemon and aromatic garlic. With a hint of freshness from chopped parsley, they're the perfect side dish to accompany any Pre steak.
Ingredients:
- 2-3 Pre Ribeye Steaks
- 1 1/2 pounds Yukon gold potatoes, skin on
- 2 T olive oil
- 4 garlic cloves, mashed
- 1/4 C freshly squeezed lemon juice (about 1 1/2 medium lemons)
- 1/2 C low sodium chicken stock
- 1/2 t kosher salt
- 2 t chopped parsley
- Preheat oven to 375°F.
- Cut each potato vertically, then halve each half again.
- Proceed to cut each of the resulting 4 pieces into crescent shapes, yielding a total of 8 crescents per potato.
- Place potato crescents in a large bowl and add all the ingredients except the parsley, toss to coat and place on a rimmed baking sheet that is deep enough to hold the liquid.
- Bake for 25 minutes, tossing half way through cooking time.
- Raise oven to broil and cook an additional 2 to 5 minutes, until potatoes begin to crisp and brown.
- Cook your ribeye steak on a grill pan or skillet to your preferred doneness.
- Place everything on the sheet pan to serve. Slice the steaks against the grain or keep them whole.
- Optional: Grill some lemons on a grill pan and then top the entire sheet pan with chopped parsley.
Amount per 151g
-
4-6g
1 serving
-
136kcal
Calories
-
2.87g
Protein
-
207mg
Sodium
-
2.6g
Fiber
-
4.76g
Fat
-
21.44g
Carbohydrates
-
1.19g
Sugar
Nutrition is approximate, data retrieved from happyforks.com