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These Potatoes Look Fancy… They’re Not

Thanks for joining the livestream! We had so much fun last night…especially getting to introduce you to Piper… she’s the cutest thing ever!

We went full classic steakhouse with a wedge salad, piping hot potatoes, and grilled steak, but gave it a little upgrade with those small Yukon potatoes, hasselback-style. If you missed it, check out the replay for the two different ways we cut them. All the potato talk is in the first third of the video on YouTube: Where’s Trish Cooking

We grilled up the steaks after we finished the livestream. We kept it simple: high heat and classic seasoning. You can go with kosher salt + fresh cracked pepper, or reach for your Go-To Garlic for an easy win.

I also threw together a quick garlic butter sauce. 1 tbsp olive oil, cook sliced garlic for a minute or two, then add a few knobs of butter (salted or unsalted works). And when no one was looking, I snuck in a couple tablespoons of bacon fat from the bacon I cooked up for the wedge salad. Game changer! Then add in some chopped rosemary cook for another minute or so and spoon it over the steaks once they’re done.

I made a second round of that sauce to drizzle over the potatoes too, don’t skip this part because it makes the potatoes POP!

Thanks again for hanging out with us. And if you need a step-by-step, the replay is always there for you!

CRISPY HASSELBACK POTATOES – TWO WAYS
Serves 4

Ingredients
1½ lb small Yukon gold potatoes or 2 large Yukon gold potatoes
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp Go-To Garlic Salt
1/3 cup parmesan cheese, finely grated

Instructions
Preheat your oven to 400°F.

Trish Tip: Place a wooden spatula handle (or something similar) on each side of your potato while slicing. This keeps your knife from going all the way through. Make sure it’s thick enough so when you flip and cut the second direction, you still don’t slice through the bottom. OR you can use chopsticks (thin bottom layer) and not flip, just have the cuts on the top.

For the small potatoes, place 1½ lb small Yukon gold potatoes on a cutting board and make thin slices across each potato, stopping just before you cut all the way through so they stay intact. Flip and do the same to the other side. Drizzle with 1½ tbsp olive oil, then season with 2 tsp kosher salt + 2 tsp black pepper.

For the larger “blooming” potatoes, take 2 large Yukon gold potatoes and slice them hasselback-style in one direction, then rotate and slice again to create a crosshatch pattern (this gives you that blooming onion look). Drizzle with remaining 1½ tbsp olive oil, then season with 1 tbsp Go-To Garlic Salt. Sprinkle 1/3 cup parmesan cheese over the top, letting it fall into the cuts.

Place all potatoes on a baking sheet and roast for about 45 minutes, until crispy on the edges and tender in the center.

Perfect—lemon zest is that little “why is this so good?” moment.

Here’s your final, polished version:

FAMILY-STYLE WEDGE SALAD WITH HERBED CROUTONS + CLASSIC DRESSING

Serves 4

Ingredients

For the Salad
1 head iceberg lettuce, cut into 4 wedges
1/2 lb bacon, cooked + crumbled
1/2 cup cherry tomatoes, chopped
1/2 cup blue cheese crumbles
croutons (recipe below)

For the Croutons
4 slices sourdough bread, cubed
2 tbsp olive oil
1 tbsp Lemon Herb seasoning (or any dried herbs + kosher salt to taste)

For the Dressing
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup buttermilk (or whole milk + squeeze of lemon juice)
1 tsp Dijon mustard
dash Worcestershire sauce
2 tbsp fresh chives, chopped
2 tbsp fresh parsley, chopped
1 lemon, zested
kosher salt + freshly ground black pepper, to taste

Instructions

Preheat your oven to 400°. Start with the croutons: toss sourdough cubes with olive oil and Lemon Herb seasoning (or dried herbs + kosher salt to taste), then spread on a baking sheet and toast for about 10 minutes until golden and crisp but not overcooked.

Cook the bacon until crispy, then crumble and set aside. While that’s working, whisk together the dressing using sour cream, mayonnaise, and buttermilk (or whole milk + lemon juice) until smooth. Add Dijon and a dash of Worcestershire, then fold in the chives, parsley, and lemon zest. Finish with salt and pepper to taste. Give it a quick taste and adjust—it should be creamy with a little tang and a bright, fresh finish.

To assemble, place your iceberg wedges on a large platter. Spoon the dressing generously over the top, letting it fall into all those crunchy layers. Scatter over the bacon, cherry tomatoes, blue cheese, and finish with a handful of warm, crispy croutons.

Serve family-style by putting wedges on a platter and decorate with toppings and place remaining dressing on the side.