A good side dish does not compete with the main course. It balances it. A rich steak needs something sharp or starchy. A roast dinner needs colour and texture on the plate. These are the 12 side dishes I cook most often, every one tested in my own kitchen, with the specific pairings that work best for steak, roast beef, chicken, lamb, and fish.
Gordon Ramsay’s approach to sides is what changed my thinking. He keeps it to two sides maximum: one starchy, one green. That discipline stops you overloading the plate and lets each element shine. I follow the same rule now.
Potato Side Dishes
Creamy Mashed Potatoes
My mashed potatoes recipe uses Yukon Gold potatoes, heavy cream, whole milk, and cold butter. The secret to zero lumps is a potato ricer, not a masher. Push the cooked potatoes through the ricer, then fold in the dairy. The result is velvety smooth with a rich, buttery finish.
Best with: steak, bangers, roast chicken, lamb chops. This is the ultimate comfort pairing. If you want a lighter alternative, the cauliflower puree gives a similar silky texture with fewer carbs. It simmers cauliflower florets in milk and butter for 25 minutes, creating a cloud-like finish that works brilliantly under seared scallops or roast chicken.
Crispy Fondant Potatoes
These fondant potatoes look restaurant-level but take 45 minutes with minimal effort. Russet potatoes are seared in a skillet until golden, then braised in chicken stock with garlic and fresh thyme. The stock slowly absorbs into the centres while the edges stay crisp. They come out golden on top, creamy inside.
Best with: fillet steak, roast beef, lamb rack. These are the “impress the guests” potato. When you want something more casual, the smashed potatoes give you the same crispy-outside, fluffy-inside contrast. Boil new potatoes until fork-tender, smash them flat to maximise surface area, then roast with crushed garlic and rosemary oil until the crust shatters when you bite in.
Crispy Baked Potatoes
The key to my baked potatoes recipe is skipping the foil entirely. Rubbing russet potatoes with olive oil and sea salt, then baking uncovered for 60 minutes, gives you a golden, salted jacket that cracks open to reveal a steaming, cloud-like interior. Foil-wrapped potatoes steam instead of bake, and the skin stays soft and pale.
Best with: steak, chilli, pulled pork, or on their own loaded with cheese and sour cream. And for steak night specifically, my crispy French fries are hard to beat. Russet potatoes double-fried in vegetable oil until shatteringly crisp on the outside, fluffy inside, finished with coarse sea salt.
Vegetable Side Dishes
Glazed Carrots (Carrots Vichy)
These glazed carrots avoid the common mistake of boiling carrots in water until flavourless. Instead, they cook in a shallow bath of water, butter, sugar, and star anise. As the liquid evaporates, it creates a rich, glossy emulsion that coats the carrots perfectly. The star anise adds an unexpected warmth that lifts the whole dish.
Best with: Sunday roast, roast chicken, lamb, Christmas dinner. This is Gordon Ramsay’s signature method for carrots and it makes a standard vegetable feel special.
Green Beans With Mustard Dressing
My green beans with mustard dressing uses the French technique of blanching and shocking: boiling the beans briefly, then plunging them into ice water. This keeps them bright green and crunchy instead of grey and limp. They are tossed in a robust vinaigrette made with wholegrain mustard, garlic, and a touch of honey.
Best with: steak, salmon, roast beef. The sharpness of the mustard cuts through rich, fatty proteins perfectly.
Salad Side Dishes
Arugula Salad With Parmesan and Lemon
This arugula salad takes 10 minutes and three ingredients: baby arugula, shaved parmesan, and lemon juice. The peppery leaves and sharp acidity of the lemon hit the rich cheese perfectly. Toss it right before serving so the leaves stay bright and lively. The simplicity is the whole point.
Best with: steak, pasta dishes, pizza, any rich main course where you need something to cut through the heaviness.
Roasted Beet Salad With Goat Cheese
My beet salad features roasted beetroots, goat cheese, and pistachios. The key is roasting the beets in foil rather than boiling, which concentrates their natural sweetness instead of washing it away. Give them a full hour in the oven. Tossing the warm wedges in a sharp balsamic dressing lets them absorb the punchy flavour.
Best with: lamb, roast beef, grilled chicken. The earthy sweetness pairs naturally with red meat. For a quicker salad option, my broccoli salad with smoked bacon, dried cranberries, and tangy yogurt dressing is ready in 20 minutes.
Which Sides Go With Which Protein
| Main course | Starchy side | Green side |
|---|---|---|
| Ribeye / Sirloin steak | Mashed potatoes or French fries | Arugula salad or green beans |
| Fillet steak | Fondant potatoes | Green beans with mustard |
| Roast beef | Baked potatoes or mash | Glazed carrots |
| Roast chicken | Smashed potatoes | Glazed carrots or beet salad |
| Lamb rack / chops | Fondant potatoes | Beet salad or green beans |
| Pan-seared salmon | Cauliflower puree | Arugula salad |
| Seared scallops | Cauliflower puree | Green beans |
This is not a rule. It is a starting point. The principle is simple: rich mains need something sharp or light on the side. Lean mains can handle richer sides. And always keep it to two sides maximum. More than that and the plate gets cluttered.
FAQs
What is the best side dish for steak?
Creamy mashed potatoes and a simple arugula salad is the safest, most satisfying combination. The buttery mash complements the meat while the peppery salad cuts through the richness. If you want something more impressive, go with fondant potatoes.
What vegetables go with a roast dinner?
Glazed carrots, roasted beetroot, and green beans with mustard dressing are all excellent roast dinner vegetables. The key is to avoid boiling everything. Roast, glaze, or blanch instead to keep colour and texture.
Can you prep side dishes ahead of time?
Most of these can be partially prepped. Mashed potatoes reheat well with a splash of cream. Green beans can be blanched and shocked hours ahead, then dressed at the last minute. Fondant potatoes are best made fresh. Salads should always be tossed right before serving.
What is the easiest side dish for a dinner party?
Smashed potatoes. Boil, smash, season, and roast. They take care of themselves in the oven while you focus on the main course, and they always look impressive on the plate. The crispy edges and fluffy centres require zero last-minute attention.
