Super crispy oven-roasted potatoes drizzled with a sweet and spicy creamy sauce—need we say more?
Ingredients
- 1/2 lb. baby gold potatoes: 1 piece (halved)
- olive oil: 2 Tbsp
- cornstarch: 1 Tbsp
- kosher salt: 1 tsp
- onion powder: 0.5 tsp
- garlic powder: 0.5 tsp
- paprika: 0.25 tsp
- mayonnaise: 0.5 cup
- whole buttermilk: 2 Tbsp
- Sriracha Chili sauce: 2 Tbsp
- sweet Thai chili sauce: 1 Tbsp
- rice vinegar: 1 tsp
- scallions: (for garnish, sliced)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 450 degrees F (230 degrees C).
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Toss together potatoes and olive oil on a large rimmed baking sheet until fully coated. Whisk together cornstarch, salt, onion powder, garlic powder, and paprika in a small bowl until combined. Sprinkle evenly over potatoes; toss to coat, arranging potatoes in an even layer. Dotdash Meredith Food Studios
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Bake in the preheated oven until deep golden brown and crispy on all sides, stirring every 10 minutes, 30 to 35 minutes. Remove from oven and let rest on baking sheet for 5 minutes before transferring to a serving dish.
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Meanwhile prepare the sauce; whisk together mayonnaise, buttermilk, Sriracha, sweet Thai chili sauce, and rice vinegar in a small bowl until fully combined. Drizzle sauce over potatoes; garnish with sliced scallions. Dotdash Meredith Food Studios
