These Steakhouse Potatoes Romanov are crisp on the outside, tender inside, and finished with a cool, tangy sour cream and cheddar topping. They make a perfect side for steak nights, a cozy family dinner, or a tasty snack for guests. The garlic and onion powders add warm savory notes while green onions and optional bacon bring fresh, smoky pops of flavor.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (makes 4):
- Calories per serving: 320 kcal
- Protein: 8 g
- Carbohydrates: 39 g
- Fat: 13 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 450 mg
(Values are estimates based on the listed ingredients and will vary with brand choices and whether you add bacon bits.)
Why Make This Steakhouse Potatoes Romanov
These potatoes are simple but feel special. Roasting the baby potatoes brings out a nutty aroma and creates golden, crisp edges. Topping them with a cool sour cream-cheddar mix adds creaminess and a sharp, cheesy bite. They pair well with grilled meats, roast chicken, or a cozy weeknight dinner. The recipe is quick, forgiving, and easy to scale.
How to Make Steakhouse Potatoes Romanov
This recipe focuses on simple steps: season, roast, mix a creamy topping, and serve. The method keeps textures contrasting — crisp roast and silky topping — and allows easy swaps to match your pantry or diet.
Ingredients:
2 pounds baby potatoes, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper to taste, 1/2 cup sour cream, 1/2 cup cheddar cheese, shredded, 1/4 cup green onions, sliced, 1/4 cup bacon bits (optional)
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). Cut the baby potatoes in half and place them in a bowl.
Step 2: Seasoning and Tossing
Drizzle the potatoes with 1 tablespoon olive oil. Sprinkle 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste over the potatoes. Toss well so each half is coated.
Step 3: Roasting
Arrange the potatoes cut-side down on a baking sheet in a single layer. Roast in the preheated oven for about 25–30 minutes, until the cut sides are golden and the potatoes are tender when pierced with a fork.
Step 4: Mixing the Topping
While the potatoes roast, mix 1/2 cup sour cream, 1/2 cup shredded cheddar cheese, and 1/4 cup sliced green onions together in a bowl.
Step 5: Cooling and Finishing
Once the potatoes are cooked, remove them from the oven and let them cool slightly for a few minutes. Serve the potatoes topped with the sour cream mixture and a sprinkle of 1/4 cup bacon bits, if using.
How to Serve Steakhouse Potatoes Romanov
Serve warm as a side to steak, grilled chicken, or roasted fish. For a party tray, arrange on a platter and offer extra sour cream and chopped chives on the side. Garnish with extra green onions or a light dusting of smoked paprika for color and a subtle smoky note.
How to Store Steakhouse Potatoes Romanov
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep the sour cream topping separate if possible to preserve texture.
- Freezing: Roasted potatoes can be frozen, but the sour cream topping does not freeze well. Freeze roasted potatoes on a tray first, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven until heated through.
- Reheating: Reheat in a 375°F oven for 10–15 minutes to restore crispness, or microwave for 1–2 minutes for a quick option.
Expert Tips for Perfect Steakhouse Potatoes Romanov
- Cut evenly: Halve potatoes so they are uniform in size. This ensures even cooking.
- Cut-side down: Placing potatoes cut-side down promotes a golden, crisp surface.
- Don’t crowd the pan: Give potatoes room on the sheet to brown rather than steam.
- Use parchment or a lightly oiled sheet for easy cleanup and better browning.
- Add salt at the right time: A light seasoning before roasting enhances flavor, and finish with extra salt if needed after topping.
- Swap toppings: Mix Greek yogurt and a squeeze of lemon for a tangier, lighter topping.
- Broil briefly: If you want extra color, broil for 1–2 minutes at the end — watch closely to avoid burning.
Delicious Variations
- Loaded Potato Style: Add crumbled cooked bacon, extra cheddar, and a dollop of chives on each potato half.
- Herb & Lemon: Stir chopped parsley, lemon zest, and a little olive oil into the sour cream for brightness.
- Smoky Chipotle: Mix a small amount of chipotle in adobo into the sour cream for a smoky, spicy kick.
- Dairy-Free: Use a dairy-free sour cream and a sprinkle of nutritional yeast for cheesy flavor.
- Cheese Swap: Try Gruyère or smoked cheddar for a deeper, nuttier taste.
Frequently Asked Questions
Q: Can I use larger potatoes instead of baby potatoes?
A: Yes. If you use larger potatoes, cut them into bite-sized pieces and increase roasting time as needed until tender (35–45 minutes depending on size).
Q: Can I make these in an air fryer?
A: Absolutely. Toss the halved potatoes with oil and seasonings and cook in a single layer at 400°F for about 15–20 minutes, shaking halfway, until golden and tender.
Q: How do I get the potatoes extra crispy?
A: Make sure they are dry after washing, don’t overcrowd the pan, and roast at a high temperature. Finish under the broiler 1–2 minutes if needed for extra color.
Q: Can I prepare components ahead of time?
A: Yes. Roast the potatoes earlier and store them in the fridge. Reheat in the oven before serving and mix the sour cream topping just before serving for best texture.
Q: Is there a low-fat version?
A: Swap sour cream for plain Greek yogurt and use a reduced-fat cheddar or less cheese. Olive oil amount can stay small to help browning.
Q: My potatoes are burning on the outside but still firm inside. What went wrong?
A: You may have the oven rack too close to the element or the heat too high. Move the tray to the middle rack and lower the oven slightly. Also check that potato halves are similar in size.
Q: Can I skip the bacon bits?
A: Yes. Bacon bits add flavor and texture but are optional. Try toasted nuts or extra green onions for crunch instead.
Conclusion
These Steakhouse Potatoes Romanov balance crisp roasted edges with a cool, creamy topping. They are easy to make, flexible to adapt, and a sure crowd-pleaser. For the original inspiration and another version of this classic side, see Steakhouse Potatoes Romanoff. Give them a try — they’re simple, satisfying, and full of flavor.
Print
Steakhouse Potatoes Romanov
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crisp on the outside, tender inside, topped with a cool sour cream and cheddar mix, these potatoes are a perfect side for steak nights or a tasty snack.
Ingredients
- 2 pounds baby potatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/2 cup cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1/4 cup bacon bits (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the baby potatoes in half and place them in a bowl.
- Drizzle the potatoes with olive oil. Sprinkle garlic powder, onion powder, and salt and pepper to taste over the potatoes. Toss well to coat.
- Arrange the potatoes cut-side down on a baking sheet and roast for 25–30 minutes until golden and tender.
- While the potatoes roast, mix sour cream, cheddar cheese, and green onions in a bowl.
- Once the potatoes are cooked, let them cool slightly and serve topped with the sour cream mixture and bacon bits if desired.
Notes
For extra crispiness, ensure potatoes are dry after washing and avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
