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Classic Roast Beef with Crispy Sautéed Potatoes

Elevate your Sunday dinner with this timeless classic: a perfectly cooked roast beef paired with golden, crispy sautéed potatoes. This recipe showcases tender, juicy beef seasoned with aromatic herbs and garlic, complemented by the irresistible crunch of potatoes cooked in rich duck fat. The contrast between the succulent meat and the crisp potatoes creates a harmonious balance of textures and flavors that will impress family and guests alike.
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Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 1 hour 10 minutes
Total Time 2 hours 30 minutes
Course Dinner, Main Course
Cuisine European, French
Servings 4 servings
Calories 650 kcal

Equipment

  • Large oven-safe skillet or roasting pan
  • Meat thermometer
  • Large non-stick skillet
  • Tongs
  • Sharp knife
  • Cutting board
  • Peeler
  • Large bowl

Ingredients
  

Meat

  • 2.2 lbs High-quality beef roast (ribeye or top round) at room temperature [1 kg]

Produce

  • 1.3 lbs Waxy potatoes (such as Yukon Gold or Charlotte) peeled and sliced into 1/8-inch (3 mm) rounds [600 g]
  • 6 cloves Garlic 3 unpeeled and lightly crushed, 3 peeled and thinly sliced
  • 1 sprig Fresh thyme
  • 1 sprig Fresh rosemary
  • 4-5 stems Fresh flat-leaf parsley finely chopped

Dairy

  • 2 tbsp Unsalted butter [30 g]

Oils & Vinegars

  • 2 tbsp Sunflower oil [30 ml]
  • 5 tbsp Duck fat or substitute with vegetable oil [75 ml]

Baking & Spices

  • Kosher salt
  • Freshly ground black pepper
  • Flaky sea salt for finishing

Beer, Wine & Liquor

  • 1/4 cup Red wine or beef broth optional, for pan sauce [60 ml]

Instructions
 

Prepare the Roast

  • Remove the roast from the refrigerator 1 hour before cooking. Pat dry and season generously with kosher salt and pepper on all sides.
  • Preheat the oven to 400°F (200°C).
  • Using a sharp knife, make small incisions in the roast and insert sliced garlic cloves and small sprigs of herbs.
  • Heat a large oven-safe skillet over medium-high heat. Add sunflower oil and 1 tablespoon of butter.
  • Sear the roast on all sides until golden brown, about 3-4 minutes per side.
  • Add crushed garlic cloves, thyme, and rosemary to the skillet. Place the remaining 1 tablespoon of butter on top of the roast.

Roast the Beef

  • Transfer the skillet to the preheated oven.
  • Roast for approximately 15 minutes per pound for medium-rare (internal temperature of 135°F/57°C), turning the roast every 10 minutes and basting with pan juices.
  • Remove from the oven when the internal temperature reaches 130°F (54°C). Transfer the roast to a cutting board, tent loosely with foil, and let rest for 10 minutes before slicing.

Prepare the Potatoes

  • While the beef is coming to room temperature, soak the sliced potatoes in cold water for 30 minutes. Drain and pat dry thoroughly.
  • Heat the duck fat in a large non-stick skillet over medium heat.
  • Arrange the potato slices in a single layer (use two skillets if necessary).
  • Cook undisturbed for 3 minutes, then flip and continue cooking, turning every 2-3 minutes, until golden brown and crispy on both sides, about 15-20 minutes total.
  • Season with flaky sea salt and pepper. Add chopped parsley and toss gently.

Make the Pan Sauce (Optional)

  • After removing the roast, place the skillet with pan juices over medium heat.
  • Add red wine or beef broth, scraping up any browned bits from the bottom of the pan.
  • Simmer until the sauce is reduced by half and slightly thickened, about 3-5 minutes.

Serve

  • Slice the roast against the grain into 1/4-inch (6 mm) thick slices.
  • Arrange the sliced beef on plates alongside the crispy sautéed potatoes.
  • Drizzle the pan sauce over the beef, if using, and serve immediately.

Notes

1. Choose a well-marbled cut for the best flavor and tenderness.
2. For enhanced flavor and moisture retention, salt the beef and refrigerate uncovered overnight before cooking.
3. Use a reliable meat thermometer for perfect doneness.
4. Don't skip the 10-minute rest after cooking to ensure juicy meat.
5. Always slice against the grain for maximum tenderness.
6. The 30-minute potato soak removes excess starch for crispier potatoes.
7. Use leftover beef for sandwiches or salads with horseradish cream or mustard.
8. Try reverse searing for more even cooking. Start at 250°F (120°C) until internal temp reaches 120°F (49°C), then sear to finish.
9. Experiment with different potato varieties for visual interest.
10. Par-cook potatoes in advance and finish in hot fat just before serving.
Keyword Crispy Potatoes, French Classic, Roast Beef Dinner, Sunday Roast