That's pretty much how I cook them. Sun chokes and fingerling potatoes can be added in too with not changes to temp or times.brussels sprouts and a risotto
cook brussels like this
http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html
I'll assume you are using Idahos.
If in the fridge bring them out at least an hour before baking.
Preheat oven to 425F. This isn't too crucial. Some cook a bit higher, and some lower but it's a starting point.
Scrub and thoroughly dry.
Liberally coat with vegetable oil, something with a high enough smoking point.
Sprinkle a goodly amount of kosher salt all over the potato.
Take a fork and AFTER the above poke it all over. Doesn't have to be too deep. Less 1/8" and a few jabs per inch is sufficient, but again this isn't anything to sweat over.
Put them directly onto the baking rack. This is important. You need to have air circulate around the entire spud, not blocked by a tray or pan.
After 45 minutes stick a fork in it and if it goes to the center without hitting resistance they are done. Otherwise wait 10 or 15 minutes more.
What this technique does is produce a nicely done interior which is partially seasoned by the exterior salt/oil/poking treatment and a somewhat crispy exterior which many like if they eat the skins.
Give it a shot and let me know how it goes.
If I'm doing baked potatoes in the oven, I do much the same thing, except I wrap them in foil for nice tender skins.
As for sides for steak...there are a lot of options, depending on how the steak is being cooked and the preferences of those eating said steak.
Baked potatoes, vegetable and salad are our normal fare...but sometimes we'll substitute grilled vegetables and french fries.
We ALWAYS cook our steaks on the grill...winter or summer. Neither of us like pan fried. (and yes, we've tried it in a wide variety of ways...my wife watches a shit-ton of cooking shows)
Baked potato and broccoli.
Edit: Steam the broccoli with a little lemon pepper seasoning.
Asparagus, carrot, potato, broccoli, spinach, sweet potato, beet salad, Caesar salad. Mushrooms are good, although I usually don't count them as a side as I usually prepare them with the steak if I do them.
That's pretty much how I cook them. Sun chokes and fingerling potatoes can be added in too with not changes to temp or times.
grilled asparagus and garlic mashed taters.
i win the thread.