The 64g Protein Meal I Eat to Stay Lean

Steps

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1. 1
   Prepare 350g of potatoes by peeling and slicing them into long wedges. Use the pulling knife technique with the blade tip angled downward to prevent sticking.
   ▶ ≈0:14
2. 2
   Heat a pot of salted water with 1/4 tsp of baking soda to make it alkaline. Bring to a simmer, add the potato wedges, and boil over medium heat for 10 minutes until a knife pierces them with little resistance.
   ▶ ≈1:08
3. 3
   Drain the potatoes and transfer to a bowl. Add 4g of oil and vigorously shake the bowl with both hands for about 30 seconds to create tiny craters on the surface.
   ▶ ≈1:48
4. 4
   Preheat the air fryer to 200°C (400°F) for 3 minutes. Cook the potatoes for 20 minutes, shaking halfway through for even crisping.
   ▶ ≈2:20
5. 5
   Prepare the ranch sauce by combining 20g skyr or fat-free Greek yogurt, 20g buttermilk, 5g honey, 5g mustard, juice of half a lime, dashes of garlic and onion powder, and a pinch of salt. Mix well.
   ▶ ≈2:33
6. 6
   Cut 200g of turkey breast into bite-sized pieces. Place in a bowl with 4g oil, 1/4 tsp garlic powder, 1/4 tsp cayenne pepper, about 15 cracks of black pepper, and a pinch of salt. Stir to coat.
   ▶ ≈3:11
7. 7
   Heat a pan over medium heat and add the seasoned turkey. Let it sit untouched for about 90 seconds before flipping to achieve nice browning. Cook for approximately 3 minutes total.
   ▶ ≈3:43
8. 8
   Transfer the crispy potatoes to a bowl. Season with black pepper (about 5 cracks), garlic powder, and 15g of freshly grated Parmesan cheese. Toss to combine.
   ▶ ≈4:08
9. 9
   Plate the turkey breast, arrange the seasoned potatoes on the side, and top the meat with the homemade ranch sauce. Serve immediately.
   ▶ ≈4:36