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Porterhouse And Potatoes Alla Mamma

Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Potatoes
2 cups 292g / 10ozBread crumbs
1/2 cup 118mlOlive oil - plus
4 tablespoons 60mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
4 lbs 1816g / 64ozBaking potatoes, like russets - peeled, and
  Cut into fourths, lengthwise
2 cups 474mlShredded mozzarella
1/4 cup 59mlGrated Parmesan
  Steaks
4   Porterhouse steaks - (12 oz ea)
4 tablespoons 60mlOlive oil
2 tablespoons 30mlDried oregano
2 tablespoons 30mlOnion powder
2 tablespoons 30mlGarlic powder
2   Lemons - halved

Recipe Instructions

Preheat oven to 350 degrees.

To make the potatoes, in a small bowl mix the bread crumbs, 1/2-cup olive oil, and a pinch of salt and pepper together.

Cover potatoes generously with bread crumb mixture. Place slices on a sheet pan and cook potatoes for 1 hour. After an hour, remove from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes.

To make the steaks, preheat the broiler. Put the steaks in the broiler pan and coat on both sides with the olive oil, oregano, onion powder, and garlic powder. Season the steaks generously with salt and pepper.

Broil the steaks for 5 minutes, then turn, and cook the second side for an additional 3 to 5 minutes. Remove and let rest while you finish the potatoes.

Adjust the oven temperature to 400 degrees and put the potatoes back in. Cook until the cheese is melted and beginning to brown, about 3 minutes. Squeeze a half of lemon on each steak and serve with the potatoes.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1C02) - from the TV FOOD NETWORK

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