Crispy roasted potatoes garnished with finely chopped parsley and lightly seasoned with salt then served with Sriracha mayo. These crispy roasted potatoes with Sriracha mayo are delicious and a great addition to your meals.
These roasted potatoes. Oh. My. God! The crispiness of these potatoes. The creaminess and slight spiciness of the Sriracha mayo. I can sit here and eat these for days.
A little over a month ago, I wrote about my trip to Napa Valley and gushed over the delicious food. I don’t think I’ve stopped yet.
One of the places I visited during my stay was a farm to table restaurant called Farmstead. All the dishes I tried there were unbelievably amazing because everything seemed to be cooked to perfection. So when a friend had her wedding in Sonoma two weeks ago, I couldn’t resist going back to Farmstead for another farm to table meal. And if you’re ever in St Helena, you really should give Farmstead a try. I think it’s become my favorite restaurant =)
But even though Napa Valley isn’t too far outside of San Francisco, it’s not very convenient to drive almost one and a half hours for lunch or dinner.
Which means, I better start trying to recreate these recipes at home.
These are Farmstead’s Crispy Herb Fried Potatoes with Spicy Mayo.
At Farmstead, the potatoes are fried until crispy and served with a side of spicy mayo. In my version of this dish, I wanted to roast them in the oven until crispy with just a little bit of olive oil. I still served these potatoes with a side of Sriracha mayo, but I can do without them too. These potatoes are so delicious, I don’t think they need any condiments. But in case you’re in the mood for creaminess and a little spicy kick, definitely try this Sriracha mayo.
And guess what? I just learned a little technique that will guarantee that your potatoes will come out extra crispy every time. Almost like they’re fried, but not.
I mean, I don’t know about you, but I get really disappointed when I order roasted potatoes and they come out soft. I like my potatoes with crispy skins and edges. And these extra crispy roasted potatoes have all of that.
You only need a few ingredients. Potatoes, water, olive oil, and salt. For the Sriracha Mayo, just Sriracha and mayo. Simple, right?
Preheat the oven to 450F. Line a baking sheet with foil and set aside for now.
To get the potatoes to become extra crispy, you need to cut the potatoes into cubes or wedges. Then you’ll need to parboil them.
To parboil, which sounds complicated and foreign (but really isn’t), place the cut potatoes into a medium sized pot. Fill the pot with water and a little bit of salt until it covers all the potatoes. Turn the heat on to medium high. Allow the water to come to a boil. Once the water is boiling, let the potatoes cook for another 5 minutes before removing the pot from heat and draining the water.
You can drizzle olive oil on the potatoes straight into the pot, or you can transfer the potatoes to another bowl that would be easier for you to toss the potatoes. You want the potatoes to be tossed until they’re lightly covered in olive oil and the edges are slightly smashed.
Spread the potatoes onto the baking sheet in a single layer. Sprinkle a little bit of salt over the potatoes. I used just a ¼ teaspoon. You can always add more later and adjust it to taste. However, if you over salted your potatoes, you can’t fix that.
Roast the potatoes for about 40-45 minutes until the potatoes are crispy. About 20 minutes in, you can take the potatoes out from the oven and turn them over so that they would roast evenly. Drizzle more olive oil on top if desired.
Once the potatoes are crispy, remove them from the oven and allow them to cool for a few minutes. Garnish with finely chopped parsley and season with more salt if desired.
You can make your Sriracha Mayo by combining three parts mayo to one part Sriracha. Depending on your spicy tolerance, you can always add more or less Sriracha to taste. I like either the Huy Foods brand or Sosu brand.
The Sriracha mayo is slightly spicy and creamy and it’s perfect with the roasted potatoes. But to tell you the truth, I can eat these extra crispy roasted potatoes all by themselves. So addictive.
Serve the crispy roasted potatoes with a side of Sriracha mayo.
Come join me and other food bloggers at Fiesta Friday where we share our best recipes of the week.
- 2 large russet potatoes, cubed
- 3 tablespoons olive oil
- ¼ teaspoon salt, more to taste
- Finely chopped parsley for garnish
- 3 tablespoons mayo
- 1 tablespoon Sriracha
- Preheat the oven to 450F. Line a baking sheet with foil and set aside for now.
- Thoroughly scrub and wash the potatoes. Slice the potatoes into cubes or wedges.
- Place the cut potatoes into a medium sized pot and fill the pot with water until the potatoes are completely covered. Add a little bit of salt to the water. Turn the heat up to medium high and allow the potatoes and water to come to a boil. Once the water is boiling, let the potatoes cook for another 5 minutes.
- Remove the potatoes from heat and drain the water.
- Place the potatoes into a large bowl. Drizzle 2 tablespoons of olive oil over the potatoes and toss them until the potatoes are lightly coated with olive oil and the edges are smashed.
- Now, spread the potatoes in a single layer on the baking sheet. Roast the potatoes for 40-45 minutes until the potatoes are golden brown and the edges are crispy. About 20 minutes in, turn the potatoes over so that they will roast evenly, and drizzle another tablespoon of olive oil over them.
- When the potatoes are crispy, remove them from the oven and allow them to cool for a few minutes.
- While the potatoes are cooling, mix together the Sriracha and the mayo to make the sauce.
- Serve the extra crispy roasted potatoes garnished with finely chopped parsley and a side of Sriracha mayo.