Beef Steak Side Dish: Crispy Potatoes & Sherry Mushrooms

The Best Ever Beef Steak Side Dish

Imagine a potato that has the crunch of a french fry but the creamy, buttery interior of mashed potatoes. Now, pair that with mushrooms that have been seared until golden and then deglazed with a splash of dry sherry.

This isn't just a basic potato side, it's the kind of dish that makes people forget there's a steak on the plate.

I used to struggle with getting my potatoes to cook evenly. They’d be burnt on the outside and raw in the middle, or just a mushy mess. Then I discovered the "fondant" method. It’s a classic French technique that sounds fancy but is actually incredibly simple once you get the hang of the sizzle.

We’re keeping things straightforward here. No need for ten different pans or complicated gadgets. Just a good heavy skillet, some fresh herbs, and a little patience. Whether you're looking for simple steak side dishes for a Tuesday or a show stopper for a date night, this is the one you'll keep coming back to.

Why This Works

• Starch Gelatinization: Simmering the potatoes in bone broth after searing allows the starches to swell and soften without the potato falling apart.
• Maillard Reaction: Using ghee allows for a much higher smoking point than regular butter, creating a deep golden, savory crust.
• Deglazing Action: The dry sherry dissolves the "fond" (browned bits) from the mushrooms, pulling all that concentrated flavor back into the sauce.
• Osmosis Balance: The high-quality bone broth seasons the potato from the inside out, rather than just coating the surface with salt.

Choosing the right method depends on how much time you have. If you want that classic "melt in-your mouth" feel, the hybrid approach we use here is unbeatable. It transforms the humble Russet into something almost like a savory custard inside.

Component Deep Dive

A little tip from my Nashville kitchen: always choose Russets for this. Red or gold potatoes are too waxy and won't absorb the broth in the same way, leaving you with a side dish that's a bit too firm.

Minimal Tools for Success

You don't need a professional kitchen for this. A 12 inch cast iron skillet is your best friend here because it holds heat like a champ. If you don't have one, any heavy bottomed stainless steel pan will do, but avoid thin non stick pans as they won't give you that beautiful dark crust we’re looking for.

You'll also need a sharp knife for those clean potato edges and a pair of tongs. The tongs are essential for flipping the potatoes without splashing hot ghee everywhere. Trust me, I've tried using a fork, and it’s a recipe for a mess.

Essential Ingredients and Substitutes

• 3 large Russet potatoes: Cut into 2 inch cylinders. Why this? High starch is required for that velvety, marrow like interior texture. (Substitute: Yukon Gold, but they will be slightly denser).
• 3 tbsp ghee or clarified butter: Why this? Allows for over high heat searing without the milk solids burning. (Substitute: Avocado oil).
• 1 cup high-quality beef bone broth: Why this? Adds depth and protein that regular broth lacks. (Substitute: Chicken stock or vegetable broth).
• 4 cloves garlic, smashed: Why this? Infuses the fat with aromatic oils without burning as easily as minced garlic. (Substitute: 1 tsp garlic powder).
• 4 sprigs fresh thyme: Why this? Adds an earthy, woodsy aroma that complements beef. (Substitute: 1/2 tsp dried thyme).
• 1 tsp flaky sea salt: Why this? Provides a clean salt flavor and a nice crunch on top. (Substitute: Kosher salt).
• 10 oz cremini mushrooms, quartered: Why this? They hold their shape better than white button mushrooms. (Substitute: Shiitake or Portobello).
• 2 tbsp dry sherry: Why this? Adds a complex, fermented sweetness that balances the rich ghee. (Substitute: Dry white wine or balsamic vinegar).
• 1 tsp garlic powder: Why this? Seasons the mushrooms evenly. (Substitute: Fresh minced garlic added at the very end).
• 2 tbsp fresh parsley, finely chopped: Why this? Adds a pop of color and a fresh, herbaceous finish. (Substitute: Chives).

step-by-step Cooking Guide

1. Prep the potatoes. Peel the 3 large Russet potatoes and trim the ends so they stand flat. Cut them into 2 inch tall cylinders. Note: Square edges ensure even browning and better pan contact.
2. Heat the skillet. Add 3 tbsp ghee to a large skillet over medium high heat. Wait until the fat is shimmering.
3. Sear the potatoes. Place potatoes in the pan. Cook for 5 minutes until the bottoms are deep golden and crispy.
4. Flip and aromatics. Carefully flip the potatoes using tongs. Toss in the 4 smashed garlic cloves and 4 sprigs of thyme. Note: Let the garlic sizzle for 30 seconds to perfume the ghee.
5. Start the braise. Pour in 1 cup beef bone broth. It will steam and hiss. Reduce heat to medium low.
6. Simmer until tender. Cover the pan partially and cook for 15-20 minutes until a knife slides into the potato like butter.
7. Sauté the mushrooms. In a separate small pan (or move potatoes to a plate and use the same pan), add the 10 oz quartered cremini mushrooms. Sauté for 6 minutes until they are browned and shrunken.
8. Deglaze and season. Pour in 2 tbsp dry sherry. Sprinkle with 1 tsp garlic powder and 1 tsp sea salt. Stir for 2 minutes until the liquid has evaporated into a syrupy glaze.
9. Combine and garnish. Place the potatoes back in the pan with the mushrooms. Spoon some of the remaining broth over the potatoes.
10. Final touch. Sprinkle the 2 tbsp fresh parsley over everything before serving.

If you love the earthy flavor of the mushrooms in this dish, you might also enjoy my Steak and Mushrooms recipe which focuses on a different pan searing technique.

Fixing Common Cooking Errors

Potato Bases Turning Soggy

This usually happens if the heat wasn't high enough during the initial sear. If the potato doesn't form a crust, the broth will just soak into the bottom and turn it into mush. Always ensure the ghee is shimmering before the potatoes hit the pan.

Mushrooms Releasing Too Much Water

If you overcrowd the pan, the mushrooms will steam rather than sear. They’ll look gray and rubbery. Make sure they have enough room to breathe so the moisture can evaporate immediately.

Common Mistakes Checklist

• ✓ Pat the potatoes completely dry with paper towels before searing.
• ✓ Do not salt the mushrooms until they are fully browned to avoid excess water release.
• ✓ Use a lid that fits loosely to allow some steam to escape during the braise.
• ✓ Let the potatoes rest for 3 minutes before serving so the starches set.
• ✓ Use dry sherry, not "cooking sherry," which is loaded with extra salt.

Scaling for Your Crowd

Scaling Down (½ Recipe): Use a smaller 8 inch skillet to ensure the broth still reaches halfway up the potatoes. If the pan is too big, the broth will evaporate too quickly before the potatoes are soft.

Scaling Up (2x-4x): Work in batches for the searing phase. Don't crowd 8 or 12 potatoes into one pan or they won't get that "shatter" crust. For the braising phase, you can move all seared potatoes into a large baking dish, add the broth, and finish them in a 375°F oven for 25 minutes. This is a great trick for a larger Steak and Side Dishes recipe when you're hosting a dinner party.

Dietary and Flavor Variations

For Paleo Steak Side Dishes

This recipe is already very close! To make it strictly paleo, ensure your bone broth has no added sugars or non compliant preservatives. Ghee is usually accepted in paleo diets, but you can swap it for duck fat for an even richer, more traditional flavor.

For Healthy Steak Side Dishes

To lower the calorie count, reduce the ghee to 1 tablespoon and use a high-quality non stick pan for the sear. You can also swap half of the potatoes for large chunks of cauliflower or rutabaga, which absorb the bone broth beautifully with fewer carbohydrates.

For a Quick Steak Side Dishes Hack

If you’re in a rush, you can microwave the potato cylinders for 4 minutes first. This pre cooks the center so you only need to sear them for 3 minutes per side in the ghee to get the crust, skipping the long braising time.

It won't be quite as velvety, but it's a solid 15 minute version.

Debunking Cooking Myths

There’s a common myth that you should soak potatoes in water for hours to remove starch. While this helps for french fries, it’s actually counterproductive for fondant potatoes. We want that starch! It’s what creates the silky, marrow like texture in the center when it mixes with the bone broth.

Another misconception is that you need to peel potatoes right before cooking. You can actually prep these "Beef Steak Side" cylinders in the morning and keep them in a bowl of cold water in the fridge. This actually helps the surface dry out even faster when you pat them down later, leading to a better sear.

Storing and Reheating Tips

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The potatoes will firm up as they chill, but they hold their shape well.

Freezing: I don't recommend freezing the potatoes, as the texture becomes grainy once thawed. However, the sherry mushrooms freeze beautifully for up to 2 months.

Reheating: To get the crust back, reheat the potatoes in a skillet with a tiny bit of oil over medium heat. Don't use the microwave unless you're okay with them being soft. For the mushrooms, a quick 1 minute zap in the microwave or a toss in the pan works perfectly.

Zero Waste Tip: Don't throw away the potato scraps from when you cut the cylinders! Toss them with oil and salt and roast them on a sheet pan for "cook's treats," or throw them into a freezer bag to use for a future potato leek soup.

Perfect Pairing Ideas

This dish is a powerhouse on its own, but it really shines when served alongside a protein that has a bit of acidity. The richness of the ghee and broth loves a steak topped with a chimichurri or a squeeze of fresh lemon.

For the ultimate "romantic steak dinner sides" setup, serve these potatoes with a medium rare ribeye and a crisp green salad. The contrast between the hot, velvety potato and the cold, acidic greens is exactly what you’ll find in high end steakhouses.

Right then, let's get that skillet hot you're going to love this one!