Welcome back to QCK!
Today’s recipe is a super tasty side dish that requires almost no work. These crispy roasted potatoes are one of my favorite comfort foods and they go so well with Cane’s Sauce. If you’re not familiar with Cane’s Sauce, it’s the mayonnaise/ketchup based sauce from Raising Cane’s. It’s super easy to make and you probably have all the ingredients in your pantry.
There’s really nothing special to the potatoes, they’re just really good. The one and only trick is to soak them in cold water before baking. This removes some of the starch that keeps potatoes soft and helps them to get that nice, golden crisp on the edges. I leave the skin on here because I think it adds a really nice crunch when you bite in to the potato.
The Cane’s Sauce is a perfect combination of creamy mayo, tangy ketchup and Worcestershire, and umami garlic/onion. I also add a splash or two of hot sauce to mine, just for a little kick at the end.
Also pictured here is my Honey Mustard Aioli. It’s a really nice sweet and tangy sauce with a peppery finish. The perfect addition if you’re making a variety of sauces.
Substitutions and Add Ons
- Red Potatoes can be substituted for Yukon Gold or Russet potatoes.
- Fresh Garlic can be substituted for garlic powder (or vise versa).
- Italian Seasoning can be substituted for fresh herbs, but I use the Italian seasoning for simplicity.
- You can also add: cheese (just add it to the top of the potatoes during the last few minutes of baking), sour cream, sour cream and onion dip, bacon, jalapeño.
|Prep: 20 Mins||Cook: 35-40 Mins||Difficulty: Easy||Servings: 4|
- 2 lbs Red Potatoes
- 2 Tbsp Canola Oil
- 2 Large Cloves of Garlic, smashed with peel on
- 1 Tbsp Italian Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 C Mayo
- 1/4 C Ketchup
- 2 tsp Worcestershire
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Fresh Cracked Black Pepper
- A couple dashes of your favorite hot sauce, I use Crybaby Craigs, optional
- Salt, to taste
- Cut potatoes into even sized cubes and place into a medium bowl full of cold water.
- Let the potatoes soak for 30 minutes up to 4 hours, changing the water every one hour.
- Preheat oven to 425°F and line a sheet tray with parchment paper.
- Drain the water and thoroughly dry the potatoes.
- Place the potatoes into a clean, dry medium bowl and toss with oil, garlic, Italian seasoning, salt and pepper.
- Place the potatoes onto the sheet tray as spread out as possible. If the potatoes are touching, they won’t get crispy.
- Bake 35-40 minutes, moving the potatoes around occasionally until they’re golden brown and crispy on all sides.
- In the meantime, make the Cane’s sauce by combining mayo, ketchup Worcestershire, garlic powder, onion powder, black pepper hot sauce and salt to taste in a small bowl. Cover and refrigerate until ready to serve.
- Allow potatoes to cool slightly before serving.