Steak and Idaho® Potato Stacks | Idaho Potato Commission

Name: Steak and Idaho® Potato Stacks | Idaho Potato Commission
Ingredients: 5 medium Idaho&reg; 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 &frac12; teaspoons freshly ground black pepper, divided; 1 &frac12; teaspoons kosher salt, divided; 1 &frac14; 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)

www.idahopotato.com

The most delicious, elegant way to serve steak and potatoes: salt and pepper-crusted fillets of beef tenderloin, layered between slices of spicy roasted Idaho® potatoes. Read Lisa's entire post...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.idahopotato.com.

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Ingredients

5 medium Idaho&reg; 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 &frac12; teaspoons freshly ground black pepper, divided
1 &frac12; teaspoons kosher salt, divided
1 &frac14; 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)