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.
Ingredients
Extra Crispy Roasted Potatoes
2 large russet potatoes, cubed
3 tablespoons olive oil
ΒΌ teaspoon salt, more to taste
Finely chopped parsley for garnish
Sriracha Mayo
3 tablespoons mayo
1 tablespoon Sriracha
Directions:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/09/20/crispy-roasted-potatoes-with-sriracha-mayo/