Crispy Warm Potato Salad

The term salad is used kind of loosely here. This is more of an excuse to eat copious amounts of carbs and fat.. but hey, live a little. The method I used to cook these potatoes is derived from the GREAT J. Kenji Lopez-Alt, but you can use any method you wish. The secret is all in the SAUCE.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of water to a boil and add 1/4 tsp of baking soda for every litre of water. Add the potatoes and cook until fork tender, about 10-12 minutes. Drain and let steam for 1-2 minutes to evaporate moisture.

Step 2

Toss the potatoes in a bowl to rough them up until a mash-like texture forms on the outside. Add some oil, salt, and pepper, and place onto a lined baking tray.

Step 3

Roast the potatoes at 450 F for about 25-35 min until golden brown and crispy.

Step 4

Combine all sauce ingredients. Season to taste with salt, pepper, and lemon juice.

Step 5

Toss the potato peels in some oil and your desired seasonings. Air fry at 350 F for 10-12 minutes until crispy.

Step 6

Fry off the bacon in a pan, and use the residual fat to cook the corn kernels.

Step 7

Coat the roast potatoes in the sauce along with the bacon and corn. Plate and garnish with crispy potato skins.