Jan

Oven-roasted crispy potatoes drizzled with a sweet and spicy sauce, this one will have you licking your fingers.

Prep time: 15 mins

Cook time: 30 mins

Servings: 4

INGREDIENTS

  • 1 1/2 lbs. baby gold potatoes, peeled and halved
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 cup mayonnaise
  • 2 tablespoons whole buttermilk
  • 2 tablespoons Sriracha chile sauce
  • 1 tablespoon sweet Thai chili sauce
  • 1 teaspoon rice vinegar
  • sliced scallions for garnish

DIRECTIONS

  1. Preheat oven to 450F
  2. Toss potatoes and olive oil on a large-rimmed baking sheet until fully coated.
  3. Whisk cornstarch, salt, onion powder, and paprika in a small bowl until combined.
  4. Sprinkle evenly over the potatoes and toss to coat. Arrange the potatoes in an even layer.
  5. Bake in the oven until deep golden brown and crispy on all sides, stirring every ten minutes. Remove from oven and let rest on baking sheet for 5 minutes.
  6. Prepare the sauce, whisk mayonnaise, buttermilk, Sriracha, sweet Thai chili sauce, and rice vinegar in a small bowl until fully combined. Drizzle sauce over potatoes, garnish with scallions and serve.