Skirt Steak and Crispy Potatoes
Time to complete
1 hour 15 minutes
Serving size
4
Print
What You Need
Ingredients
Preparation
FOR THE STEAK
-
Preheat oven to 450°. Bring a large HexClad 5 QT Hybrid Dutch Oven full of water to a boil. Add the salt, baking soda, and potatoes. Boil, until potatoes are softened, but not quite cooked all the way through, 5 to 8 minutes. Drain and vigorously shake potatoes in the dry pot to create crumbly edges.
-
Add the oil to a HexClad 5.5QT Hybrid Deep Sauté Pan. Add boiled potatoes, a sprinkle of salt, and roast in the oven, tossing every 10 minutes, for about 30 minutes total. Remove potatoes with a slotted spoon to a wire rack set over a rimmed baking sheet, leaving oil in pan. Season with salt.
FOR THE POTATOES
- Heat the oven to 450°F. Bring a HexClad Hybrid 8 QT Pot of water to a boil. Add the baking soda, salt and potatoes. Boil the potatoes for 5 to 8 minutes, until softened, but not quite cooked all the way through.
- Pour out the excess water and vigorously shake the potatoes in the dry pot to create crumbly edges.
- In a high sided 9 x 13 pan, add 1 cup of oil. Add the potatoes, a sprinkle of salt, and roast in the oven for 1 to 1 hour 15 mins, mixing every 20 minutes to toss the potatoes in oil.
- Drain potatoes with a slotted spoon onto a wire rack tray. Season with salt.
