- Srv: 6
- By: WA Potatoes
- 4 Medium Washington Russet potatoes
- 1 tsp garlic granuels/powder
- 1 tsp onion granuels/powder
- 1 tsp Kosher/coarse sea salt
- 1 Tb + 1 tsp healthy oil/fat of your choice
- 4-5 garlic cloves, minced
- 1 tb fresh ginger, minced or cut into very thin strips
- ½ red onion, thinly sliced
- 3-4 serrano peppers, thinly sliced
- 1 pinch Kosher/coarse sea salt
- 2 Tb tomato paste
- 1 tb rice vinegar
- 3 tb honey
- 2 tsp cornstarch
- ½ cup water
Preheat your oven to high broil. Place the rack in the middle of the oven. Place a large baking sheet into the oven to preheat as you prepare your potatoes. *This is the key to super crispy on the outside, super tender on the inside roasted potatoes!
Toss the sliced potatoes with garlic and onion granules, salt, cayenne pepper if you’re using, and 1 Tb of oil until well coated. Carefully remove the preheated sheet pan from the oven and pour your seasoned potatoes onto the pan. Spread out in an even layer, ensuring every potato is in contact with the pan. Place back into the oven for about 15 minutes until dark golden brown and crispy.
Once the potatoes are cooked prepare the flavorful sauce you will be tossing them with. Whisk together the tomato paste, rice vinegar, honey, cornstarch, and water. Set aside.
Preheat a large nonstick skillet over medium-high heat, when hot add 1 tsp oil, swirl to coat. Add the garlic, ginger, onion, peppers, and a pinch of salt. Cook, stirring constantly, until the garlic just begins to get a bit browned. Immediately add the sauce mixture and stir constantly until thickened and reduced to about ¼ cup. Turn off the heat.
Carefully add the cooked potatoes and gently toss to coat with the thick and flavorful sauce. Taste and adjust salt to your liking.
Serve and enjoy!