This is my new favorite way to eat potatoes…which I could eat every day. They’re cut, drizzled with olive oil, seasoned and baked. Then while they’re still slightly undercooked they’re removed from the oven, topped with cheese and your choice of toppings. In this one I used pickled jalapeños and snippets of sun-dried tomatoes.
Below, I made a version topped with fresh jalapeño, pickled peppers and relish. Both were so crazy good I literally couldn’t stop eating them!! Of course the simple sauce I served with them also made that impossible. Lots of variations for this sauce too. I combined mayonnaise with sriracha but you could use other hot sauces or something else entirely…like salad dressing. Play around with it to find what you like.
Enjoy this simple recipe and come up with your own favorite version.
2 small or 1 large potato per person – I used white new potatoes so I didn’t need to peel them
Drizzle of extra virgin olive oil – just enough to wet the potatoes
Sprinkling of paprika, dried herbs (of your choice) I used herbs de Provence and a bit of cayenne pepper for heat
Salt and pepper
Shredded cheddar, gruyere, mozzarella, pepper jack (or your choice) to lightly cover the potatoes (or to taste)
Several thin slices of fresh or pickled jalapeño + a few snips of sun-dried tomatoes
1/4 cup mayonnaise
1 tablespoon sriracha (or other hot sauce)
1 tablespoon pickled relish
Pre-heat oven to 400 degrees (204 C). Wash and cut potatoes into french fries and dry with paper towels. Place on a baking tray covered with parchment paper. Drizzle with oil, season, toss and bake for about 25 minutes or until slightly underdone.
Remove from the oven, top with cheese and other toppings. Return to the oven for about 3 to 4 minutes until cheese is melted and potatoes are tender. Serve with the sauce above or a condiment of your choice.
These photos are not the best since I made this version in the evening so they had poor lighting…but you get the idea.