Skirt Steak and Crispy Potatoes

Preparation

FOR THE STEAK

1. 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.

2. 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

1. 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.
2. Pour out the excess water and vigorously shake the potatoes in the dry pot to create crumbly edges.
3. 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.
4. Drain potatoes with a slotted spoon onto a wire rack tray. Season with salt.