Once again, I was seriously dreading watching this month’s Food ‘n Flix movie; mainly because I assumed that it was going to be some boring sci-fi movie about Mars and that there would be no food to be inspired by other than astronaut ice cream. So, of course, I waited until the very last moment to watch the movie chosen by this month’s host A Day in the Life on the Farm, to put off the torture as long as I possibly could. Well, once again, surprise, surprise, surprise, the movie was incredible. All that procrastination was completely unnecessary.

“The Martian” was chosen for this month’s movie, starring Matt Damon as astronaut Mark Watney, whose character is stranded on Mars by his fellow crewmembers during a storm and left to discover on his own how to survive until the next Mars-bound crew can reach him. This means, that he must learn how to grow food on a planet where nothing can grow. Through lots of hard work and experimentation…spoiler alert…his solution is to grow a crop of potatoes in his crewmembers salvaged poo. Yummy, huh? Kinda gets you in the mood to eat potatoes right now, doesn’t it?

Eventually, the food in this movie centers solely around potatoes, yet somehow even this scenario still finds a way to be entertaining. With lines like, “It’s been seven days since I ran out of ketchup,” and “I’m going to dip this potato in some crushed Vicodin and there’s nobody who can stop me,” it’s hard not to laugh your way through Watney’s hardships. Somehow I think each and every single one of us would find ourselves having the exact same feelings if faced with a similar fate. Although, I know that I myself would most likely be dead in the first place. I pretty much suck at science, engineering, and math, so I would most likely die right away from ignorance if left in space alone for even five minutes.

For this month’s recipe, I decided to stay true to the movie and use potatoes, ketchup, and very few other ingredients. Sorry folks, no Vicodin today. Instead, I focused mainly on the cooking method. If I had to eat potatoes for several years straight, I sure as hell know that I wouldn’t want to eat them the same way every single day. The twice-cooked method used in this recipe gives the inside of the potatoes a creamy texture while allowing the outside of each potato to become golden brown, crispy, and absolutely scrumptious. These potatoes were so addictively amazing, that it’s quite possible I may never eat potatoes another way again. Although I have to admit, there is a part of me that’s wondering what a potato covered in crushed Vicodin would taste like.

Ingredients:

• 1 1/2 Pounds Baby Red Potatoes, Peeled
• 1 Teaspoon Sea Salt
• Water
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 3 Tablespoons Light Brown Sugar
• 3 Tablespoons Ketchup
• 3 Teaspoons Apple Cider Vinegar
• 3 Teaspoons Hot Sauce

Directions:

1. Boil the potatoes and 1-teaspoon sea salt in water over high heat until fork tender.
2. Drain the potatoes and allow them to rest until they are cool enough to handle.
3. Tear each potato into two or three pieces.
4. Place the potatoes on a foil-lined baking sheet; drizzle with olive oil and sprinkle with the ground salt and pepper.
5. Carefully use your hands to evenly coat the potatoes.
6. Roast the potatoes in a cold 450-degree oven for 15 to 20 minutes, or until golden brown.
7. In a small bowl, whisk together the brown sugar, ketchup, vinegar, and hot sauce.
8. Drizzle 1/3 of the ketchup mixture over the browned potatoes, toss to coat, and then roast for an additional 4 to 5 minutes.
9. Serve the crispy potatoes with the remaining ketchup mixture as a dipping sauce.

Suggestions:

• You may substitute regular red potatoes in this recipe, however, they will take longer to boil and you will have to tear them into more pieces than the baby red potatoes. I had baby red potatoes on hand, so that is what I used.
• I started baking the potatoes in a cold oven because I am basically the most impatient person in the world. Why waste precious gas or electricity? Just be careful to keep an eye on the potatoes to make sure they don’t burn. Every oven is different.
• Watch “The Martian” and come up with your own recipe using potatoes, ketchup, or Vicodin if you’re truly crazy. I can guarantee that you will absolutely fall in love with this movie; Vicodin or no Vicodin.

Improvements:

• Sprinkle with chives before serving.
• Melt grated cheddar over the roasted potatoes.
• Use Sir Kensington’s Ketchup in this recipe; it’s far superior to other name brands of ketchup.
• Meet my favorite vegetable peeler. I refuse to use anything other than this OXO Good Grips Swivel Peeler.
  
• This Whisk Mixer is one of the handiest kitchen gadgets I have in my kitchen. I currently own two that are similar to the one shown below and am constantly finding myself washing at least one of them because they are both dirty and in constant use.

Print

Yum

Twice Cooked Potatoes with Spicy Ketchup

Ingredients:

• 1 1/2 Pounds Baby Red Potatoes, Peeled
• 1 Teaspoon Sea Salt
• Water
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 3 Tablespoons Light Brown Sugar
• 3 Tablespoons Ketchup
• 3 Teaspoons Apple Cider Vinegar
• 3 Teaspoons Hot Sauce

Directions:

1. Boil the potatoes and 1-teaspoon sea salt in water over high heat until fork tender.
2. Drain the potatoes and allow them to rest until they are cool enough to handle.
3. Tear each potato into two or three pieces.
4. Place the potatoes on a foil-lined baking sheet; drizzle with olive oil and sprinkle with the ground salt and pepper.
5. Carefully use your hands to evenly coat the potatoes.
6. Roast the potatoes in a cold 450-degree oven for 15 to 20 minutes, or until golden brown.
7. In a small bowl, whisk together the brown sugar, ketchup, vinegar, and hot sauce.
8. Drizzle 1/3 of the ketchup mixture over the browned potatoes, toss to coat, and then roast for an additional 4 to 5 minutes.
9. Serve the crispy potatoes with the remaining ketchup mixture as a dipping sauce.

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I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.

Want to participate in Food ‘n Flix? Drop by the Food n’ Flix site to learn more. You don’t even have to be a food blogger to get in on the fun. Simply check out this month’s featured movie, watch it by yourself or as a family, and then develop a recipe inspired by the characters, scenery, or food portrayed in the flick. Next month’s movie is A Touch of Spice for those of you who want to join in on the fun.