Friday, March 11, 2005
Loaded Potato Wedges with Sriracha Dipping Sauce
makes 4 side dish servings
2 tablespoons olive oil
1 teaspoon Sriracha (thai chili sauce, also known as Rooster Sauce)
2 large potatoes
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup cheddar (I used a mix of white and smoked cheddar)
2-3 Tablespoons diced bacon
1 green onion (green portion only) chopped.
Sriracha Dipping Sauce
1 cup sour cream
1 small garlic clove, minced
1 tablespoon freshly squeezed lime juice
2 teaspoons sriracha, or to taste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 450 degrees.
Cut potatoes into wedges (extra thick steak fry sized). Whisk olive oil and Sriracha together in a small bowl. Pour over potatoes in a bowl and toss to coat. Add spices and toss again. Place on an ungreased baking sheet. Roast in oven for 15 minutes. Stir and flip potatoes with a spatula (they will be sizzling) and roast another 10-20 minutes (varies based on size of potato but remove from oven when tender when poked with a fork and golden brown, watching closely the last couple of minutes to avoid burning).
While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl,
Remove potatoes from oven, sprinkle with smoked cheddar bacon and greeb onion and serve with Sriracha dipping sauce.