About the Recipe
The serving size says 2-4 because it should be 4 but it's really 2. They are so good!
Ingredients
Crispy Potatoes
1.5 lbs potatoes, peeled russets cubed, or baby gold
3Tbsp ghee or canola oil
1Tbsp baking soda
Salt
Black pepper
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Tangy Green Onion Sauce:
1/2C sour cream (mayo could also work)
2Tbsp green onion, chopped
2Tsp Dijon mustard
1Tsp garlic, minced
2Tsp sherry vinegar
1/4Tsp salt
1/4Tsp black pepper
Preparation
Directions:
1: Preheat oven to 400 degrees Fahrenheit
2: Boil potatoes in a large pot with baking soda and 1Tbsp salt until fork tender
3: Drain the water and shake them around, breaking the outsides a bit
4: Preheat ghee or oil on a baking sheet for 5 minutes
5: Add potatoes to the preheated baking sheet, mix around in the oil, season with salt and pepper, and bake. Bake for about 45 minutes, shake them every 15 minutes to make sure a different side is getting brown.
6: For the sauce, whisk together all ingredients in a bowl
7: Serve crispy potatoes with the sauce, garnish with more green onion if desired. Enjoy!