Sriracha Potatoes!

So, anyone who knows me is aware I am a wimp when it comes to spicy foods. Growing up I was always begged by my mother to try them, and every time, I hated it. I was more of a sweet or savory kinda kid. This followed me well into adult hood. I would go out to eat with friends who would brag about their ability to handle spice, while sniffing their dish of level 6 Thai food made my nose hurt. Who wants that?

Enter my roommate Viking. Viking eats all sorts of odd things that I try, but sometimes they are a bit of a flop to me. One day while eating at our local noodle house, he picked up the red bottle that everyone jokingly calls "Cock Sauce" do to the giant rooster on the front. After putting a fair amount in his bowl, he urged me to try it. I scrunched up my nose (something I don't normally do to new foods) and respond "How can you eat that stuff?" Still, as he reassured me it wasn't TO hot and I had hard spicy foods were good for you(GASP!), I put three or so drops on my noodles. I could tell there was some added heat, but also a really nice flavor. I admitted to being wrong, but still thinking it was over rated.

Then I started putting on more drops.

Then I begin adding it to my Pho'.

Then finally, I broke down and bought a bottle.

It now goes on just about EVERYTHING (within reason).

Me and the sauce in question. <3 (please excuse my derp)

Now while I don't swim my food in it, it has helped me up my tolerance to overly spicy foods. It tastes good on pasta, gives veggies a little bit of an added kick in the pants, and makes stir fry taste amazing. So while trying to come up with something to dress up some boring ol' potatoes, I deiced to bake them with it. I was a little worried because I thought the heat would enhance the spice factor. Still, I went for it!

Results were AWESOME! The potatoes were nice an firm yet soft, and had a zing to them. They went well with our meal, and were just as great the next day reheated.

~*~Recipe Time~*~
Things you will need:

~About 4 to 6 potatoes (I used red, as they were what was available)

~1/2 cup Olive oil
~1/2 Onion (I used about a half of a white one)

~4 Garlic cloves

~1 1/2 Tbs Dried basil

~Salt and pepper to taste
~Sriracha!
~Oven need to be preheated to 425. <3

Step 1First wash off your potatoes. They grow in the ground, and unless your a fan of eating dirt, wash em' good. I chose to leave the skin on my potatoes, as I prefer the texture. If you want, peel them. Then cut them into about quarter inch think pieces  You don't want them to big, but to small and they will just burn up. 

Potatoes <3

Step 2
Chop up your onion and garlic. You want to get these relativity thin and in small pieces  as they will be tossed with your potatoes.

Step 3

Take your olive oil, basil, and sriracha and mix them with the potatoes, onion, and garlic in a big bowl. Make sure your evenly coating your potatoes with the mixture. Feel free to add more so all the pieces are coated.

Nummay!

Step 4

Line a baking sheet with tin foil (believe me, tin foil is your friend). And lay the potato mixture relativity even and flat along the bottom (screw perfect). Sprinkle with a little more basil, then toss them in your preheated oven for about 30 - 35 minuets (will be a nice golden color). Voila! Then enjoy your not super spicy but flavorful potatoes! :)

*peek*

They went super well with dinner.

Enjoy! :)