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Preheat oven to 425˚F. Halve potatoes lengthwise and place in a bowl. Drizzle with olive oil and toss to coat lightly. Arrange in a single layer on a lightly oiled baking sheet and bake until golden brown and crisp, for 14-18 minutes. Remove from the oven, sprinkle lightly with salt, and cover to keep warm.
Place the steak on a plate and season all sides to taste with the steak seasoning mix. Lightly coat the bottom of a large skillet with oil and place over medium heat. When the oil is hot, add the steak and cook 3 minutes* per side for medium rare. For medium, cook 4 minutes per side. 5 min per side for medium-well, and 7 min per side for well done.
Remove steak and let rest for 5 minutes.** Slice steak lengthwise and against the grain. Cover to keep warm.
Halve demi baguettes lengthwise and lay on a baking sheet cut-side up. *For sandwiches:* Drizzle with olive oil, sprinkle with salt, and bake until golden, about 5 minutes. *For salads:* Cut into cubes and lay on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake until golden, about 5 minutes.
Cut avocado in half lengthwise around the pit, remove pit (tap heel of knife into the pit, then gently twist until it comes out), carefully spoon the flesh out whole and cut into slices. Cut the tomatoes from the tomato confit into smaller pieces.
*For salads*, go to step 4.
*For sandwiches*, let bread cool for 2 minutes, then spread bottom half lightly with aioli, then a spoonful of caramelized onions, salad mix, piquillo pepper slices, a spoonful of tomato confit, slices of steak, and avocado. Sprinkle with shaved Parmesan, drizzle with olive oil and salt. Cover with the top half of the baguette. Serve with the potatoes and a side salad made of the tomato confit drizzled with vinaigrette.
*For salads:* Place the salad mix and Parmesan in a large bowl. Cut potatoes into bite-size pieces and add to the bowl. Shake the vinaigrette and drizzle over the top. Toss and salt to taste. Spoon tomato confit over the salad, then add steak and avocado slices, followed by croutons and a light drizzle of aioli (if desired). Top with caramelized sweet onions.
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