I have an A.A. Milne quote painted on my kitchen wall — “If a man really likes potatoes, he must be a pretty decent sort of fellow” — that basically sums up my feelings on the ingredient. Essentially, if the food is potato-centric, I’m a fan.
Ingredients
1 1/4 pounds russet potatoes, peeled and rinsed
Olive or vegetable oil
1/2 cup plain unseasoned breadcrumbs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup ketchup
1 1/2 to 2 tablespoons Sriracha hot sauce
1 1/2 tablespoons mayonnaise
Mexican hot sauce, such as Cholula (optional)
Instructions
Arrange a rack in the middle of the oven and heat to 450°F. Line a large rimmed baking sheet with parchment paper and set aside.
Cut the potatoes into bite-sized pieces (about 1 to 1 1/2 inches) and toss with a drizzle of olive or vegetable oil. Whisk the breadcrumbs, salt, and pepper together in a large bowl. Add the potatoes and toss until the potatoes are evenly and thoroughly coated in the breadcrumbs. Transfer the potatoes to the baking sheet and spread into a single layer.
Bake for 20 minutes. Flip the potatoes and bake until the breadcrumbs are browned and crisp and the potatoes are tender, about 15 to 20 minutes more.
While the potatoes bake, stir the ketchup, Sriracha, mayonnaise, and a few dashes of hot sauce if using together in a bowl. Serve the potatoes with the spicy ketchup on the side for dipping.
Make ahead: The spicy ketchup can be made and stored in an airtight container in the refrigerator for up to 5 days.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
