Steak and Idaho® Potato Stacks | Idaho Potato Commission

Ingredients

• 5 medium Idaho® Yukon gold potatoes, 5-6 ounces each
• 5 tablespoons extra virgin olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika
• 1 ½ teaspoons freshly ground black pepper, divided
• 1 ½ teaspoons kosher salt, divided
• 1 ¼ pounds of beef tenderloin
• 2 tablespoons roughly chopped fresh tarragon leaves
• 2 teaspoons of truffle oil, optional but highly recommended
• 1 jellyroll pan lined with parchment paper (you may need a second pan, depending on the size of your potatoes)