Beef tri-trip roast and garlicky oven roasted potatoes are easy to make
Last Sunday night I was sort of watching the Academy Awards and I needed to make dinner. I had seen a few of the movies nominated for awards and wanted to see if George Clooney would win Best Actor for the Descendants, which was my favorite movie. Since I can’t see the TV from the kitchen, I wanted to prepare a dinner that would not take a lot of preparation and did not need to be stirred, turned, or watched frequently while cooking. I had a tri-tip roast that had passed the “buy by” date the day before, so tri-tip roast and oven roasted potatoes was an easy choice to make.
My family loves meat and potatoes, which can be one of the easiest dinners to prepare. Baked potatoes are probably the easiest way to prepare potatoes. The second easiest has to be oven roasted potatoes, which do not require peeling–only washing, cutting, and seasoning. At my house we all love garlic, so I decided to make my oven roasted potatoes garlicky.
To prepare my meats for roasting or grilling, I use a house seasoning mix that I found on Paula Deen’s website. We had prime rib for Christmas that I seasoned with the house seasoning and my husband roasted on our gas grill. It was one of the best prime ribs ever. I keep the house seasoning in a stainless steel canister in the kitchen counter and use it often. The recipe was a great find and I’ve provided it below.
The house seasoning I keep in a stainless steel container on my counter
- 1 cup kosher salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months.
- Beef Tri-Tip Roast and Garlicky Oven Roasted Potatoes
- Tri-tip roast (if tri-tips are not available in your area, just about any beef roast will work)
- House seasoning (recipe above)
- 5 large russet potatoes or several small potatoes
- 1 to 2 tablespoons olive oil
- 1 or 2 cloves of garlic*
- Kosher salt
Preheat oven to 500 degrees F. Rub the roast with plenty of the house seasoning. Place the roast in the middle of baking pan. Wash and scrub the potatoes. Cut the potatoes lengthwise into quarters. Put the potatoes into a bowl and drizzle olive oil over the top of potatoes. Use a garlic press to squeeze garlic over the top of potatoes. Mix potatoes with your hands to coat with the olive oil and garlic. Sprinkle the potatoes with kosher salt. Place the potatoes in the baking pan around the roast.
Bake the roast for 15 minutes at 500 degrees F. Cooking at this temperature will give the roast a nice brown crust. After 15 minutes, REDUCE the temperature to 350 degrees F. Turn the potatoes over and place the roast and potatoes back into the oven. Bake for 30 or more minutes until a meat thermometer reads medium or 160 degrees F (I have a convection oven, so my meat takes less time to cook). Remove the roast from the oven and let the roast sit for about 5 minutes before carving.
*If you don’t like garlic, season the potatoes with salt and pepper or lemon pepper.
Use a garlic press to squeeze garlic on potatoes
Seasoned roast and potatoes ready for the oven
Let the roast rest for 5 minutes before carving
Merry’s been there, done that cooking tip: When cooking the roast, be sure to set the timer for 15 minutes, especially if you are using a glass baking dish. The baking dish will crack if cooked much longer at 500 degrees.