Roast Potatoes Crisp-Wise

Ingredients

For the Roast Beef:

• 4 to 5 pounds beef roast (such as sirloin or ribeye)
• Salt and pepper to taste
• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped

For the Fondant Potatoes:

• 6 large potatoes, peeled and cut into cylinders
• 1/2 cup unsalted butter
• 1 cup beef or chicken broth
• Fresh thyme sprigs
• Salt and pepper to taste

Preparation

1. Roasting the Beef:

1. Preheat the oven to 375°F (190°C).
2. Generously season the beef roast with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned.
4. Spread the minced garlic and chopped rosemary over the roast.
5. Place the roast in a roasting pan and cook in the preheated oven until it reaches your desired level of doneness.

2. Creating the Fondant Potatoes:

1. Preheat a large ovenproof skillet over medium-high heat and melt the butter.
2. Add the potato cylinders to the skillet and sear on each side until golden brown.
3. Add the thyme sprigs and season with salt and pepper.
4. Pour in the broth and transfer the skillet to the oven. Bake until the potatoes are tender and have absorbed the flavorful liquid.

3. Resting and Serving:

1. Allow the roast beef to rest for 15 minutes before slicing.
2. Serve the fondant potatoes alongside the perfectly roasted beef slices for a luxurious meal.