Side Dishes
Mastering Lawry's steak and potatoes recipe delivers a restaurant-worthy side dish with crispy cornmeal crowns over fluffy pink centers—exactly what elevates steak night from ordinary to extraordinary. The secret lies in the cornmeal coating, which creates that signature crunch while keeping the insides tender and moist.
I've perfected this technique over years of testing, ensuring every bite delivers both texture and flavor harmony.
This recipe transforms simple potatoes into a showstopping side that pairs perfectly with steak, roast chicken, or even burgers. The cornmeal crust forms a golden, crispy exterior that contrasts beautifully with the buttery, fluffy interior.
Using Lawry's seasoning blend adds depth without overpowering, creating a balanced flavor profile that complements any main dish.
What makes this recipe truly special is how foolproof it is—no special equipment required, just a few key ingredients and precise timing. The potatoes cook up perfectly tender inside while developing that irresistible crispy crust outside.
The result is a side dish that looks impressive enough for company but comes together in under an hour.
Serve these potatoes alongside your favorite steak or roasted meats for a complete meal that feels like a five-star restaurant experience. The crispy crowns add texture contrast that keeps every bite interesting, while the fluffy centers ensure satisfaction with every mouthful. Let's get cooking!
Ingredients for lawry's steak and potatoes
The foundation of Lawry's signature dish: crispy cornmeal crowns meet fluffy pink centers through precise technique and quality ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 1 ½ lb | Medium size, unpeeled for texture |
| Fine Yellow Cornmeal 🌾 | ½ cup | Stone-ground for authentic texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even coating |
| Lawry's Season Salt 🧂 | 1 tbsp | Classic blend for balanced flavor |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked peppercorns preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic depth |
| Heavy Cream 🥛 | ¼ cup | Full-fat for rich texture |
| Whole Milk 🥛 | ¼ cup | Warmed for smooth blending |
| Large Eggs 🥚 | 1 whole | Room temperature for binding |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even seasoning |
| Vegetable Oil 🫒 | ¼ cup | High smoke point for frying |
| Fresh Parsley 🌿 | ¼ cup | Chopped for vibrant garnish |
The Russet Potatoes are non-negotiable for this recipe—their high starch content creates the ideal fluffy interior. Purchase medium-sized potatoes (about 1.5 pounds) from the produce department at Whole Foods or your local grocery store, ensuring they're firm with no soft spots. For optimal results, store them in a cool, dark place until ready to use. The Lawry's Season Salt should be the classic blend—its balanced seasoning profile is what makes this dish authentic. If you can't find it, Diamond Crystal kosher salt with added garlic and onion powder works as a substitute, though the flavor won't be identical. The cornmeal must be fine and yellow—Bob's Red Mill is my go-to brand for consistent texture.
No Lawry's Season Salt? Create a DIY blend using Diamond Crystal kosher salt, garlic powder, and onion powder in a 10:1:1 ratio. The heavy cream can be swapped for half-and-half in a pinch, though the texture will be slightly less rich. For the cornmeal coating, don't skimp—this is what creates that signature crispy crown. If you're concerned about gluten, certified gluten-free cornmeal works perfectly. The fresh parsley is purely for garnish, but if you're out, dried parsley at half the amount will suffice. Prefer a different herb? Fresh chives or thyme add a lovely contrast to the dish's earthy notes. Always toast the cornmeal in a dry skillet for 2 minutes before coating—this enhances its nutty flavor and improves crispiness.
These potatoes are best made fresh, but you can prep the coating mixture up to 24 hours ahead and store it in an airtight container. The cornmeal coating loses crispiness if refrigerated, so assemble the potatoes just before baking. Leftovers? They reheat beautifully—wrap in foil and warm at 350°F for 10-15 minutes until heated through. For meal prep, consider baking an extra batch—the coating keeps well for 3 days in the fridge, though texture degrades slightly. Freezing isn't recommended as the coating becomes soggy upon thawing. Serve immediately for that restaurant-quality crunch that makes this dish extraordinary.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just slice, toss, and roast. That cornmeal crust on the potatoes? It turns them into crispy little edible blankets for the steak, and the Lawry’s salt does the heavy lifting on flavor.
- Buttery Crisp Perfection: The moment those potatoes hit the oven, the butter melts into golden, crackly edges while staying fluffy inside. Honestly, the combo of cornmeal and Lawry’s salt makes the steak taste like it’s been seasoned for hours—no fancy rubs needed.
- Weeknight Workhorse: This feeds four for under $15 and reheats like a dream. I double the batch on Sundays because it’s the only thing my kids will eat after soccer practice, and it’s still good cold the next day.
- Zero-Waste Feast: Between us, this recipe uses every bit of the potato—no sad, waterlogged leftovers here. The crust stays crisp even reheated, and the steak? It’s so simple you’ll find yourself buying extra Lawry’s just to keep making it. (Yes, even on a Tuesday night.)
Step-by-step instructions for crispy cornmeal crowns over fluffy pink centers
Mastering this technique delivers perfectly textured potatoes with a golden cornmeal crust and tender interior every time.
Prepare the Potatoes for Even Cooking
Begin by washing the 1.5 lb russet potatoes thoroughly under cold water, then scrubbing with a vegetable brush to remove any dirt. Using a sharp chef's knife, cut each potato lengthwise into ½-inch thick slices—this ensures even cooking and maximum crispiness. For consistent thickness, I recommend using a mandoline slicer with the ½-inch guide for professional results.
Arrange the potato slices on a clean kitchen towel, overlapping slightly if needed, and pat them completely dry with another towel. Moisture is the enemy of crispy crusts—any remaining water will steam the potatoes instead of allowing that perfect cornmeal crust to form. Once dry, transfer the slices to a large bowl and set aside.
Create the Crispy Cornmeal Coating
In a shallow baking dish or pie plate, combine the 0.5 cup fine yellow cornmeal, 1 tbsp Lawry's Season Salt, and 0.5 tsp freshly ground black pepper. Stir gently with a fork to distribute the seasoning evenly through the cornmeal. The stone-ground texture of this cornmeal creates that signature rustic crunch we're after.
Next, melt the 0.5 cup unsalted butter in a small saucepan over low heat, stirring occasionally until fully liquid but not browned. Remove from heat and let it cool slightly—it should be warm to the touch but not hot when you add it to the cornmeal mixture. Pour the melted butter over the cornmeal and stir until the mixture resembles wet sand with no dry spots. This creates the perfect adhesive for the cornmeal coating.
Assemble and Chill the Potato Crowns
Working in batches to avoid overcrowding, dip each potato slice into the cornmeal mixture, pressing gently to ensure an even coating on both sides. Place the coated slices on a parchment-lined baking sheet, leaving ½-inch space between each piece. This prevents them from sticking during cooking and allows for proper browning.
Cover the baking sheet loosely with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours works best). Chilling firms up the cornmeal coating and helps it adhere better to the potatoes. While waiting, preheat your oven to 425°F—this high temperature is crucial for achieving that crispy texture.
Bake to Crispy Perfection
Transfer the chilled potato crowns to the preheated oven and bake for 20-25 minutes, flipping each piece halfway through the cooking time. You'll know they're ready when the edges are deep golden brown and the cornmeal crust is crispy to the touch. The internal temperature should reach 205°F when measured with an instant-read thermometer.
For extra flavor, I recommend brushing the hot potatoes with a mixture of 0.25 cup heavy cream and 0.25 cup whole milk warmed together, then sprinkling with 0.25 cup chopped fresh parsley. This adds a velvety finish that complements the crispy crust beautifully. Serve immediately while the cornmeal is at its crispest and the centers remain fluffy and pink.
Pro Tips For Making Lawry'S Steak And Potatoes
- Boil Potatoes Until Fork-Tender: I learned this the hard way—undercooked potatoes turn to mush when they hit the pan. Boil Russets until they collapse easily with a fork (about 12-15 minutes), then let them cool in the pot for 5 minutes. That resting time keeps them from falling apart when you toss them in cornmeal.
- Toss Potatoes Dry: Wet potatoes won’t crisp. After draining, shake them in the colander for 30 seconds to evaporate surface moisture, then pat with a towel. The cornmeal needs something to cling to—skip this, and you’ll get a sad, gummy crust.
- Use Two Butters: Toss the potatoes in cornmeal, then melt 2 tablespoons of butter in the pan before adding them. After they crisp, pull the pan off heat, add another tablespoon of cold butter, and toss again. The cold butter cools the potatoes and adds richness without steaming them.
- Salt the Potatoes Early: Add 1 teaspoon of Lawry’s Season Salt to the boiling water with the potatoes. The salt penetrates better while they cook, and you won’t need to over-season later. (Yes, even if you’re using Lawry’s in the cornmeal mix too.)
Health benefits of lawry's steak and potatoes
Balanced Carbohydrates
Russet potatoes are a complex carbohydrate powerhouse, providing sustained energy without the blood sugar spikes of refined carbs. A 1.5 lb serving (about 4 medium potatoes) delivers roughly 120 grams of carbohydrates, with 4 grams of fiber to slow digestion.
The cornmeal coating adds a touch of whole grain nutrition, boosting the dish's fiber content by an additional 2-3 grams per serving. This makes it a satisfying side that keeps you full longer than plain mashed potatoes. 💪
Protein Boost
While not a protein-focused dish, the cornmeal coating and butter mixture contribute small but meaningful amounts of protein. The 0.5 cup cornmeal provides about 5 grams of protein per serving, while the 0.5 cup butter adds 20 grams of fat-soluble vitamins (like A and E) that support cellular health.
When paired with steak or chicken, this side becomes part of a complete protein meal, rounding out your amino acid profile for muscle maintenance.
Rich in Potassium
Potatoes are one of nature's best sources of potassium, with a 1.5 lb serving delivering over 2,000mg—nearly half your daily needs. This mineral helps regulate blood pressure and supports heart health by counteracting sodium's effects.
The Lawry's seasoning blend adds sodium, so balance is key: use the seasoning as directed and consider adding extra potassium-rich sides like steamed greens or roasted beets to complement this dish.
Vitamin C and B Vitamins
Russet potatoes contain vitamin C (about 30% of your daily value per serving) and a full spectrum of B vitamins, including folate and B6. These nutrients support immune function and energy metabolism.
The cornmeal coating enhances this profile with thiamine (B1) and niacin (B3), which help convert food into usable energy. For maximum retention, avoid overcooking—baking at 425°F for 20-25 minutes preserves these nutrients better than boiling.
Healthy Fats in Moderation
The butter in the cornmeal coating provides saturated fats, which should be consumed mindfully. However, the dish's overall fat content is moderate—about 25 grams per serving—and the crispy texture comes from the cornmeal's natural starches rather than excess oil.
For a lighter version, reduce butter to 0.375 cup and add 1 tbsp olive oil to the coating for heart-healthy monounsaturated fats. 🌿
Antioxidant Benefits
Potatoes contain polyphenols and flavonoids, antioxidants that combat oxidative stress. The skin (if left on) adds even more nutrients, including fiber and vitamin C.
While this recipe calls for peeled potatoes, you can boost the antioxidant profile by serving with a side of roasted potato skins or adding a sprinkle of smoked paprika to the cornmeal coating for extra phytonutrients. These compounds contribute to long-term health by reducing inflammation in the body.
Nutrition facts
Frequently asked questions
Can I use regular cornmeal instead of fine yellow cornmeal?
Regular cornmeal will work, but fine yellow cornmeal creates a smoother, more delicate crust that mimics the restaurant version. For best results, pulse regular cornmeal in a food processor until it reaches a fine texture. The stone-ground yellow variety adds a subtle nuttiness that enhances the dish's flavor profile.
How do I prevent the cornmeal coating from falling off?
Chilling the coated potatoes for at least 30 minutes is key—this helps the cornmeal adhere better. Also, make sure to pat the potatoes completely dry before coating, as any moisture weakens the bond. Press gently when dipping to ensure even coverage on both sides.
Can I make these ahead of time?
You can prep the cornmeal mixture up to 24 hours ahead and store it in an airtight container, but assemble the potatoes just before baking for the crispest results. Leftovers reheat well in a 350°F oven for 10-15 minutes, though the coating may lose some crispness. For best texture, serve immediately after baking.
These crispy cornmeal potatoes pair perfectly with steak, roasted chicken, or even burgers. For extra flair, brush the hot potatoes with warmed heavy cream and sprinkle with chopped parsley. They also make a fantastic standalone side for game day or holiday meals. The contrast of crispy crowns and fluffy centers makes every bite exciting!
Can I substitute Lawry's Season Salt?
Yes! Mix 1 tbsp Diamond Crystal kosher salt with ½ tsp garlic powder and ½ tsp onion powder for a similar flavor profile. The original seasoning's balanced blend is what makes this dish authentic, but this DIY version works in a pinch. For extra depth, add a pinch of smoked paprika.