Porterhouse and Potatoes alla Mamma Recipe

Name: Porterhouse and Potatoes alla Mamma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups bread crumbs; 1/2 cup olive oil, plus 4 tablespoons; Salt and freshly ground pepper; 4 pounds baking potatoes, like russets, peeled and cut into fourths, lengthwise; 2 cups shredded mozzarella; 1/4 cup grated Parmesan; 4 (12-ounce) porterhouse steaks; 4 tablespoons olive oil; 2 tablespoons dried oregano; 2 tablespoons onion powder; 2 tablespoons garlic powder; 2 lemons, halved

Servings: persons

2 cups bread crumbs
1/2 cup olive oil, plus 4 tablespoons
Salt and freshly ground pepper
4 pounds baking potatoes, like russets, peeled and cut into fourths, lengthwise
2 cups shredded mozzarella
1/4 cup grated Parmesan
4 (12-ounce) porterhouse steaks
4 tablespoons olive oil
2 tablespoons dried oregano
2 tablespoons onion powder
2 tablespoons garlic powder
2 lemons, halved

1
Preheat oven to 350 degrees F.
2
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.
3
Cover potatoes generously with bread crumb mixture.
4
Place slices on a sheet pan and cook potatoes for 1 hour.
5
After an hour, remove from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes.
6
To make the steaks, preheat the broiler.
7
Put the steaks in the broiler pan and coat on both sides with the olive oil, oregano, onion powder, and garlic powder.
8
Season the steaks generously with salt and pepper.
9
Broil the steaks for 5 minutes, then turn, and cook the second side for an additional 3 to 5 minutes.
10
Remove and let rest while you finish the potatoes.
11
Adjust the oven temperature to 400 degrees F and put the potatoes back in.
12
Cook until the cheese is melted and beginning to brown, about 3 minutes.
13
Squeeze a half of lemon on each steak and serve with the potatoes.

1252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups bread crumbs, 1/2 cup olive oil, plus 4 tablespoons, Salt and freshly ground pepper, 4 pounds baking potatoes, like russets, peeled and cut into fourths, lengthwise, and more.

Yes, Porterhouse and Potatoes alla Mamma falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Porterhouse and Potatoes alla Mamma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions