Saying leftover dinner to a roast beef and fried potatoes is a big deal, isn’t it? But with us it is, but a really delicious one!
Because when I make a roast beef, I always make sure that I get a larger piece than I actually need and save myself the main work because I only need to prepare it once.
So if I then want to make my roast beef with fried potatoes, then I basically only have to prepare the fried potatoes. I think that’s fabulous! So if that’s not food for days, then I don’t know what is. 🙂
What is the best way to store the roast beef?
Once the roast beef has cooled down, I wrap it in aluminum foil and then put it in the fridge until I need it for further processing. Since I really only take it out of the fridge just before serving, it’s also easier to cut it into thin slices.
What is important when preparing fried potatoes?
The right type of potato is the key factor when preparing fried potatoes. When I get them, I always take the Annabelle or Linda variety. They’re waxy and have a great flavour that just makes all the difference. Try it if you can!
For me, fried potatoes taste best when they are wafer-thin and crispy! But how do you get them so thin? It’s easy with a vegetable mandolin! This is a grater that makes wafer-thin slices of potatoes. Moisten the mandolin briefly before you use it, and then you’re good to go! But please watch your fingers, they are really sharp.
I like to serve with the roast beef and fried potatoes a crunchy green salad and a dab of horseradish. Precious!
Love, sabrina x
My drink recommendation for roast beef with fried potatoes:
A cool beer goes perfectly with it!
Roast beef with fried potatoes
Prep time:20 minutes
Rest time:10 minutes
Cook time:30 minutes
Total time:1 hours
|600 g||potatoes, waxy|
|salt and pepper|
|1||pinch paprika powder|
|400 g||Roast beef- left from this recipe|
- vegetable mandoline
Steps of preparation
- First wash the potatoes
- Cook the potatoes in a large pot with a lid for about 20 minutes—if you have large potatoes, it can of course take a little longer
- Poke a potato with a fork and see if they are done
- Strain the potatoes into a sieve and let the steam evaporate
- Peel the potatoes and grate them into small pieces with a mandolin
- Heat a pan with oil and sauté the potatoes until crisp
- Meanwhile, peel and finely chop an onion
- Add the onion to the potatoes and sauté
- Season generously with salt and pepper and add the paprika
- Keep stirring and in the meantime:
- Take the roast beef out of the fridge and cut into wafer-thin slices
- Place the roast beef and roast potatoes on 2 plates
- Put some more salt & pepper on the roast beef
- Add a dab of horseradish if you like
- Enjoy your meal!
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.