Bang Bang Potatoes

In a medium pot, add 2 quarts of water, 2 tablespoons salt, and baking soda. Once boiling, add the potatoes and cook until they are barely fork-tender, 10 to 12 minutes. Be careful not to overcook at this stage.

Arrange a rack in the center of the oven. Line a baking sheet with parchment paper. If your parchment paper isn’t oven-safe up to 450°F, skip it and lightly spray the baking sheet with cooking spray.

Drain the parboiled potatoes in a colander and return to the hot pot. Shake the potatoes around a few times so they become rough on the exterior and any water evaporates. In a medium bowl, whisk together the olive oil, cornstarch, garlic powder, paprika, 1/2 teaspoon salt, and pepper.  Transfer the hot potatoes to the bowl with the cornstarch slurry and toss to coat well. Transfer the potatoes to the prepared baking sheet and spread them out so they are in a single layer, skin-side down.

Roast the potatoes in the center of the oven until they are tender all the way through, nice and crispy on the outside, and a deep golden brown, at least 30 minutes but up to 50 minutes. They will continue to get very crispy, and the longer you roast them the crispier they get. Keep an eye on them so they don’t burn. If you notice the potatoes browning unevenly, give them a toss about halfway through.

While the potatoes roast, make the sauce. In a small bowl, stir together the mayonnaise, sweet chili sauce, and lemon juice. Season the sauce with salt to taste.  Serve the roasted potatoes while warm with the bang bang sauce.  These potatoes keep beautifully as long as you haven’t drizzled them with the sauce. Store the potatoes and sauce separately and they will keep well in the fridge for up to 5 days. The potatoes are best if you reheat them in a 350˚F oven for 10 minutes or in a skillet over low heat with a drizzle of oil. Love the recipe? Leave us stars and a comment below!