🥔 Crispy Sriracha Mayo Roasted Potatoes
🧾 Ingredients (3–4 servings)
600–800 g potatoes (baby potatoes or chopped regular potatoes)
3 tbsp mayonnaise
1–2 tbsp sriracha (adjust to your spice level)
Salt, to taste
Optional: black pepper, garlic powder, or paprika for extra flavor
🔪 Instructions
Preheat oven
Set your oven to 200°C (400°F). Line a baking tray with parchment paper.
Prep the potatoes
Wash and cut potatoes into bite-sized chunks. If using baby potatoes, halve them.
Make the sauce
In a bowl, mix mayonnaise and sriracha until smooth.
Coat the potatoes
Add potatoes to the bowl and toss well until fully coated. Sprinkle with salt (and any optional spices).
Roast
Spread potatoes in a single layer on the baking tray (don’t overcrowd).
Roast for 35–45 minutes, flipping halfway, until golden, crispy, and tender inside.
Serve
Let them cool slightly, then serve hot. You can drizzle a little extra sriracha or sprinkle fresh herbs on top if you like.
💡 Tips
For extra crispiness, parboil the potatoes for 5–7 minutes before coating.
Use high-starch potatoes (like russet) for a fluffier interior.
Add a squeeze of lemon or a sprinkle of chopped parsley at the end for freshness.
