My knee is finally starting to feel normal again, so I decided one night last week that I wanted to have a full, real gym night — 1 hour of knee-friendly cardio, TRX exercises, lifting, and abs. It felt AWESOME! And the best part about it was that I came home to a beautiful steak dinner — teres major, these crispy potatoes, a lovely salad, and 3 delicious sauces.
The steak was delicious as always, the sauces were bomb.com, the salad was bright and refreshing, but these potatoes…. they were the real heroes. These potatoes are parboiled and then baked to crispy perfection, resulting in a beautiful texture. I’ll post the other sauces (aioli and a roasted pumpkin-cilantro sauce) soon, but this ketchup paired best with the potatoes. It has a lovely kick without tasting too sriracha-y.
- Large pot
- Cookie sheet
- Large mixing bowl
- Aluminum foil
- 2 large Yukon Gold potatoes, sliced into wedges
- 1 tbsp. olive oil
- sea salt
For sriracha ketchup:
- 1/4 cup ketchup
- 2 tbsp. mayo
- sriracha to taste
- Preheat oven to 400 degrees.
- Add water and sliced potatoes to the large pot and bring to a boil. Cook until potatoes are mostly cooked, about 4 minutes. At this point, you should be able to put the tips of a fork into the potatoes, but pulling it out should be slightly difficult. Prepare your cookie sheet with aluminum foil for easy clean up.
- Strain potatoes and run cold water over them to stop the cooking process. Dry the potatoes with a paper towel until they’re totally dry.
- In a large mixing bowl, toss the potatoes with the olive oil and salt and lay them out on the prepared cookie sheet. Place in oven and bake for 15 minutes.
- After 15 minutes, flip the potatoes over, then return to the oven for 10 more minutes.
- After 10 minutes, turn your broiler on. Broil for about 5 minutes, until the potatoes reach your desired crispiness. Toss with a little more salt before serving.
To make sriracha ketchup, mix together ketchup and mayo, then mix in sriracha a little at a time, tasting as you go, until you reach your desired level of sriracha-ness.