Potatoes are a classic companion to steak because their mild flavor and satisfying texture balance rich, savory meat. Whether roasted, mashed, or fried, potatoes absorb seasonings and sauces well, making them a perfect base alongside a juicy steak. Their natural starchiness also helps round out the meal, creating a hearty and comforting plate.
Crispy preparations pair especially well with steak. Golden, oven-roasted potatoes or pan-fried potatoes develop a crunchy exterior while staying fluffy inside. This contrast in texture complements the tenderness of a well-cooked steak and adds visual appeal to the dish.
Creamy potato dishes are another excellent match. Smooth, buttery mashed potatoes or whipped potatoes provide a soft, rich contrast to the bold flavor of grilled or seared steak. They also work well with pan sauces, gravies, or herb butter commonly served with steak.
For a lighter balance, potatoes prepared with herbs and minimal fat can enhance the steak without overpowering it. Boiled or steamed potatoes tossed with olive oil, garlic, and fresh herbs bring freshness and simplicity to the plate, letting the steak remain the star of the meal.
Seasoning plays a key role in how well potatoes complement steak. Using flavors like garlic, rosemary, thyme, black pepper, or paprika helps tie the two elements together.
Potatoes That Go Well with Steak
Russet Potatoes (Baked)
Russet potatoes are the classic choice for baked potatoes that pair beautifully with steak, offering fluffy, starchy interiors that absorb butter and sour cream perfectly. These large, oblong potatoes have thick brown skin and white flesh that becomes light and airy when baked at high temperatures.
A properly baked russet potato split open and topped with butter, sour cream, chives, and bacon bits creates the iconic steakhouse accompaniment that balances the richness of a perfectly cooked steak.
Yukon Gold (Mashed)
Yukon Gold potatoes make exceptionally creamy mashed potatoes with a naturally buttery flavor that complements steak without overpowering it. These golden-fleshed potatoes have a medium starch content that creates smooth, velvety mashed potatoes when whipped with butter, cream, and seasonings.
The subtle sweetness and rich texture of Yukon Gold mash provides a luxurious base that soaks up steak juices beautifully, making them a refined alternative to traditional russet-based mashed potatoes.
Fingerling Potatoes (Roasted)
Fingerling potatoes roasted with herbs, garlic, and olive oil create an elegant, flavorful accompaniment that matches the sophistication of a quality steak. These small, elongated potatoes develop crispy, caramelized exteriors while maintaining creamy interiors when roasted at high heat.
Fingerlings’ compact size means they cook quickly and can be served whole, and their buttery texture and nutty flavor enhance rather than compete with the steak’s natural taste.
Red Bliss Potatoes (Roasted or Smashed)
Red Bliss potatoes with their thin, red skin and creamy white flesh make excellent roasted or smashed potatoes that pair wonderfully with steak. When roasted, they develop golden-brown exteriors and fluffy interiors, or they can be boiled and smashed then crisped in the oven for texture contrast.
The waxy texture of Red Bliss potatoes holds up well to various cooking methods, and their slightly sweet flavor and attractive red skin add visual appeal to steak presentations.
Russet Potatoes (French Fries)
Russet potatoes cut into fries and cooked until golden and crispy create the ultimate casual steakhouse pairing, especially with ribeye or sirloin. The high starch content of russets produces fries with fluffy interiors and crispy exteriors that provide textural contrast to tender steak.
Whether thin-cut, thick-cut, or steak fries, properly seasoned russet fries offer a satisfying crunch and salt element that enhances the savory richness of grilled or pan-seared beef.
Purple Potatoes (Roasted)
Purple potatoes add visual drama to steak dinners while offering earthy, nutty flavors and firm, waxy texture that complements rich beef. These colorful potatoes retain their vibrant hue when roasted and provide antioxidant benefits from their anthocyanin content.
Roasted purple potatoes cut into wedges or halves create an elegant, modern accompaniment that elevates steak presentations while their slightly sweet, earthy flavor pairs especially well with herb-crusted or butter-basted steaks.
Yukon Gold (Au Gratin)
Yukon Gold potatoes sliced thin and baked in cream with cheese create decadent potatoes au gratin that turn steak dinners into special occasions. The naturally buttery flavor of Yukon Golds combines beautifully with cream, Gruyère or cheddar cheese, and garlic to create rich, layered potato dishes.
While indulgent, au gratin potatoes provide a creamy, cheesy counterpoint to simply seasoned steaks, and their elegance makes them ideal for entertaining or celebratory meals.
Russet Potatoes (Hasselback)
Hasselback potatoes made from russets create an impressive presentation with thin slices that fan out, crisp edges, and tender interiors perfect alongside steak. These accordion-style potatoes are brushed with butter or oil, often with herbs and garlic tucked between slices, then roasted until golden.
Hasselback potatoes offer the best of both baked and roasted potatoes—fluffy interiors with crispy, flavorful edges—and their dramatic appearance makes them restaurant-worthy accompaniments to premium steaks.
Red Potatoes (Garlic Herb Roasted)
Red potatoes roasted with fresh rosemary, thyme, and garlic cloves create aromatic, flavorful accompaniments that enhance herb-crusted or grilled steaks. These medium-sized potatoes have thin, edible skin and waxy flesh that becomes golden and slightly crispy outside while staying creamy inside.
The herbaceous flavors complement the savory notes of steak, and red potatoes’ ability to absorb seasonings makes them excellent vehicles for garlic, butter, and fresh herbs.
Russet Potatoes (Twice-Baked)
Twice-baked potatoes made from russets are hollowed out, mashed with butter, sour cream, cheese, and bacon, then re-stuffed and baked until golden. These loaded potatoes are steakhouse classics that provide richness, texture variety, and customizable toppings that can be tailored to individual preferences.
The creamy filling contrasts beautifully with crispy skin edges, and twice-baked potatoes can be prepared ahead and finished just before serving, making them convenient for dinner parties featuring steak as the centerpiece.
Fingerling Potatoes (Fondant)
Fingerling potatoes prepared fondant-style are cooked in butter and stock until tender with caramelized, golden exteriors that rival the richness of fine steaks. This French technique involves cooking potatoes in fat and liquid until they absorb the flavors and develop luxurious, buttery interiors.
Potato fondant creates an elegant, refined accompaniment worthy of premium cuts like filet mignon or New York strip, and the intensely flavored, butter-rich potatoes complement rather than overwhelm high-quality beef.
Yukon Gold (Duchess Potatoes)
Duchess potatoes made from Yukon Golds are piped into rosettes, brushed with butter, and baked until golden, creating elegant, individual portions perfect for formal steak dinners. These creamy mashed potatoes enriched with egg yolks and butter hold their decorative shape while developing crispy exteriors.
Duchess potatoes elevate steak presentations to fine-dining levels, and their rich, smooth texture and buttery flavor provide luxurious contrast to simply prepared, high-quality steaks where the beef itself is the star.