While I wrote about the spring menu at PY Steakhouse, I noticed the various potato side dishes. With truffle this and confit that, I wanted to make a meal out of potatoes.
Upon deep examination, I realized they added up to $50. I thought it would be ridiculous to eat $50 of potatoes in one sitting; but it also felt so right.
I reached out to Casino Del Sol executive chef Ryan Clark with the idea and he was game to host the Tucson Foodie team. Sweet.
Here are pretty photos and descriptions of all the dishes:
This isn’t your mother’s scalloped potatoes. These elegantly shingled potatoes are accented with grilled spring onions, garlic, and cream.
If you appreciate mashed potatoes, then you’ll fall head-over-heels in love with these taters. The creamy Yukon Gold potatoes pack a punch of roasted garlic and enhanced creaminess with butter and sour cream. Whipped potatoes can be gluey when done wrong, but these ones had a proper light texture to contrast all the richness.
These simple, elegant potatoes are slowly cooked in Queen Creek Olive Mill olive oil and finished with garlic, thyme, and lemon salt for a burst of freshness.
Don’t lick the salt on this potato as if it was a margarita; tear a piece off of the salt-crusted skin with a chunk of the perfectly fluffy interior. It honestly didn’t need any of the works that comes with it, but how can you say no to high-quality bacon, cheddar, butter, and sour cream?
Kennebec potatoes were made famous from In-N-Out fries, but opinions on those are divisive. PY Steakhouse does the potato justice with a thick, crispy cut along with truffle salt, parmesan, and truffle aioli. Take it into truffle overdrive with fragrant freshly shaved black truffles.
This house-made chips are thinly cut for a delicate crisp. The acidity cuts through the richness of steak beautifully.
PY Steakhouse is located at the Casino Del Sol Resort at 5655 W. Valencia Rd. To make a reservation, call (520) 324-9350. For more information, visit casinodelsol.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...