Texas Roadhouse Green Beans

While dining at a restaurant chain recently, my husband told me how much he enjoyed the chain’s famous green beans. So I made a mental note and as soon as we got home, I started searching online for a copycat recipe. Not only were there a number of copycat recipes floating around, one of the restaurant’s chefs shared the actual recipe while making a television appearance.

Items used to make this recipe:

(affiliate links)

• 10-inch skillet https://amzn.to/3dyrnxV

• canned green beans https://amzn.to/3huh52M

• ground white pepper https://amzn.to/3Af9z4F

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Texas Roadhouse Green Beans

makes 4-6 servings

Printable Recipe

Ingredients

• 2 cans cut green beans, well drained

• 4 ounces uncooked bacon, cut into bite-size pieces

• 4 ounces white or yellow onion, chopped

• 2 cups water

• 1 tablespoon granulated sugar (see note below)

• 1/2 teaspoon white pepper

Directions

1. In a glass measure, combine the water, sugar, and white pepper; stir well and set aside until needed.

2. In a 10-inch skillet, cook bacon, stirring frequently, until a brick red color is achieved; without draining away the bacon drippings, ad the onions and continue cooking until translucent.

3. Add the water mixture and canned green beans; bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.

Note

• I don’t recall the beans being sweet when we had them at the restaurant so I think you could reduce the sugar in half (or eliminate it completely) without negatively affecting the recipe.

Crispy Smashed Baby Potatoes

If you’ve ever made my recipe for The Very Best Instant Pot Baby Potatoes, you know how amazing those little gems are. Now let’s take them up a notch by transforming them into delectable disks of crunchy goodness. Such a simple change, but oh so good. Let me walk you through the process.

Start with cold leftover cooked baby potatoes. To make the very best baby potatoes, try my instant pot recipe here.

Use a drinking glass to smash the potatoes like this.

In a cast iron skillet over medium-high heat, brown the smashed potatoes in a little vegetable oil until they’re browned on both sides. Turn off the heat and add a pat of butter to the pan and sprinkle with garlic, onion, salt, and pepper. Flaked sea salt is particularly nice on these potatoes.

Finish with a sprinkling of freshly chopped chives and parsley.

Items used to make this recipe:

(affiliate links)

• cast iron skillet https://amzn.to/2Ux7TD7

• flaked sea salt https://amzn.to/3j64G7A

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Crispy Smashed Baby Potatoes

makes 4 servings

Printable Recipe

Ingredients

• 1/2 pound cooked baby potatoes, cold

• 1 tablespoon vegetable oil

• 1 tablespoon butter

• pinch of granulated garlic powder

• pinch of granulated onion powder

• salt and pepper to taste

• chopped chives and parsley to taste

Directions

1. Use a drinking glass (see note) to smash the potatoes to 1/8-inch thickness.

2. In a cast iron skillet over medium-high heat, brown both sides of potatoes in vegetable oil.

3. Turn off heat and add butter, swirl pan so each potato gets a little butter love.

4. Season potatoes evenly with garlic powder, onion powder, salt, and pepper.

5. Garnish with fresh chopped chives and parsley.

Note

• If the potatoes stick to the bottom of your drinking glass, try a plastic cup instead.