Recipe: Mr. Steak’s Potato Balls

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Potato Balls, as featured on the best grilling blog

Mr. Steak’s Potato Balls

  • Author: Mick Scully


Large Idaho Potatoes
Finish by spraying on truffle oil with an oil mister (optional)


Start with large Idaho potatoes

With a knife cut the skin off each side so that the potato looks like a rough rectangle with some skin left on

Boil potato whole until soft all the way through

Let sit for at least half an hour

Vertically slice some of the potatoes 1 to 1 ¼ inches thick

Cut the rest vertically at ¾ of an inch to vary the size

Convection bake at 450 degrees until the bottom is crispy

Flip until the other side is crispy

Bake for an hour or less

Sprinkle with kosher salt

Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

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