Baked and Fried Potato Filets

Potatoes are interesting in that subjecting them to multiple cooking methods actually improves their texture and flavor.

While you can certainly achieve great potatoes through a singular baking, a second cook will yield surprisingly wonderful results. 

In this case I baked my potatoes and then I also pan fried them. Extra work to be sure, but a very strong return on investment. 

There's also a really delicious, yet simple sauce to go along with it. 

Wash your potatoes and poke some holes in them with a fork. This lets the steam escape so the potatoes don't burst. 

Set oven to 425 F. Put the potatoes in there. No need to wait for it to preheat. You can place large potatoes directly on the oven rack. The rack should be at the center of the oven. If you have several small potatoes use a half sheet pan to make it easier. 

Bake for 40 minutes. Then turn off the oven, but leave the potatoes in there and leave the door closed. The oven is still very hot. The potatoes will continue to cook. 

After 30 minutes remove the potatoes and allow to cool to room temp. Then cover and place in the fridge overnight. You'll need your potatoes cold for the next steps. 

Cut potatoes into 1/2 inch slices. Brush each side with olive oil and sprinkle with salt and pepper. For the ends you can just do the flesh side. 

Cook in a pre-heated frying over medium high heat until  golden brown on each side. 

For the quick sauce combine 2 tbls spicy mustard, 2 tbls sriracha and 1 tbl soy sauce. Stir until emulsified. Thanks to the mustard it comes together as one quite easily.