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Saltgrass Steakhouse Romano Potatoes Recipe
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Saltgrass Steakhouse Romano Potatoes Recipe

Make this Straight-From-the-Restaurant Saltgrass Steakhouse Romano Potatoes Recipe at home and your Romano Potatoes will taste just like Saltgrass Steakhouse's. NOTE - This is a 2 Day Recipe.
Prep Time1 day
Active Time55 minutes
Total Time1 day 55 minutes
Course: Side Dish
Cuisine: American, Steakhouse
Yield: 6 Servings

Ingredients

  • 2 pounds Red Potatoes unpeeled
  • 1 stick Unsalted Butter
  • 2 teaspoons minced Garlic
  • 4 tablespoons grated Romano Cheese divided
  • 1/2 cup Whole Milk
  • 1/2 cup shredded Monterey Jack Cheese
  • 1/2 cup shredded Cheddar Cheese
  • 2 tablespoons chopped Green Onion
  • 2 teaspoons Salt
  • 1 teaspoon cracked Black Pepper
  • 1/2 teaspoon ground White Pepper
  • 1 teaspoon Paprika

Instructions

  • Boil potatoes a day ahead. Cover and refrigerate overnight.
  • When ready to cook, preheat oven to 350°F.
  • Cut cooked potatoes into quarters. Place in a large mixing bowl. Set aside.
  • Place butter and garlic in small saucepan. Place on stovetop and heat over medium heat until butter is completely melted. Pour hot garlic butter over potatoes in bowl.
  • Add 3 tablespoons Romano cheese.
  • Add milk, Monterey Jack cheese, Cheddar cheese, green onion, salt, black pepper, white pepper and paprika.
  • Mix ingredients thoroughly with your hands, gently squeezing through your fingers. Do not overmix - there still should be large chunks throughout the mixture.
  • Transfer mixture to a 13 x 9 x 2-inch casserole dish.
  • Sprinkle with remaining 1 tablespoon Romano.
  • Cover and place in preheated oven. Bake 35 minutes.
  • Remove from oven and serve immediately.

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