Okay, here is my sharing about London broil side dishes based on my experience.
Yesterday, I wanted to make a London broil for dinner. It’s a big piece of beef, you know? I cooked it up real nice, but then I realized, “Shoot, I need some sides to go with this!” I didn’t want to just have plain old beef for dinner.
So, I started digging around in my kitchen to see what I could whip up. I found a bag of potatoes, and I thought, “Hey, potatoes are always good, right?” I remembered how my mom used to make these awesome roasted red potatoes. Just chop them up, toss them with some olive oil, salt, pepper, and some fresh rosemary. I just love how fragrant rosemary is. Pop those bad boys in the oven, and they come out all crispy and delicious. That’s a side dish I knew I had to make.
- First, I washed and chopped up the potatoes into bite-sized pieces.
- Then, I tossed them in a bowl with a good glug of olive oil. Don’t be shy with the oil, it helps them get crispy.
- Next, I seasoned them with salt, pepper, and a generous amount of chopped fresh rosemary.
- I spread them out on a baking sheet and popped them in a preheated oven at around 400°F (200°C).
- I roasted them for about 30-40 minutes, flipping them halfway through, until they were golden brown and crispy.
Roasted Red Potatoes
But I figured I should probably have something else, too. One side dish just didn’t feel like enough. I had some cheese and cream in the fridge, and that got me thinking about potato gratin. That stuff is so rich and creamy. It’s like a fancy version of mashed potatoes, all baked and bubbly. I sliced up some more potatoes really thin, layered them in a dish with cheese and cream, and baked it until it was all gooey and golden. It’s like comfort food to the max!
- First, I thinly sliced some potatoes. You can use a mandoline if you have one, but I just used a sharp knife.
- Then, I greased a baking dish with some butter.
- I layered the potato slices in the dish, overlapping them slightly.
- Between each layer, I sprinkled some shredded cheese. I used a mix of cheddar and Gruyère, but you can use whatever you like.
- I poured a mixture of heavy cream, milk, garlic, salt, and pepper over the potatoes.
- I baked it in a preheated oven at 375°F (190°C) for about an hour, until the potatoes were tender and the top was golden brown and bubbly.
Potato Gratin
In the end, I had a feast! The London broil was the star, of course, but those roasted potatoes and the potato gratin really made the meal special. They were both so tasty and went perfectly with the beef. I gotta say, sometimes the simplest things are the best. And it’s always fun to try different things in the kitchen, you know?
I just wanted to share this little cooking adventure with you all. Maybe it’ll give you some ideas for your next dinner! Cooking doesn’t have to be fancy or complicated. It’s just about finding good ingredients and putting them together in a way that makes you happy. And trust me, those potatoes will definitely make you happy!
