–– 2 medium Russet potatoes – 1 ½ tsp of kosher salt – 2 tbsp of olive oil – 3 tbsp of ketchup – 1 tbsp of sriracha, or to taste – ¼ tsp of pimentón (Spanish smoked paprika), optional
Preheat the oven to 425 degrees. Peel the potatoes, and cut into bite-sized pieces. Put the potatoes in a pot, add cold water to cover, and swirl the potatoes around with your hand to remove excess starch. Drain, then cover the potatoes with cold water, cover, put on the stove, and bring to a boil over high heat. Remove the cover, turn the heat down to medium high, and boil the potatoes until just barely tender, 5-8 minutes.