Sriracha Baked Purple Potatoes

Roasted Purple Potatoes with Sriracha and Lime with Yogurt Drizzle

When I crave fries or something like fries, I take some smaller potatoes or slice larger ones I have, toss with some sort of seasoning and bake until tender. A little dipping sauce or drizzle of something and I am in heaven without indulging in fried-ness. I love creating different flavor profiles, but this is my favorite. The spicy sriracha against the yogurt is just to die for. 

Roasted Purple Potatoes with Sriracha and Lime with Yogurt Drizzle
Roasted Purple Potatoes with Sriracha and Lime with Yogurt Drizzle
Roasted Purple Potatoes with Sriracha and Lime with Yogurt Drizzle

SRIRACHA BAKED PURPLE POTATOES 

appetizers for four people or dinner side for two


INGREDIENTS

  • 10 purple potatoes (quartered)
  • 1 shallot sliced finely
  • 1 tbs olive oil
  • juice of half a lime
  • 1 tbs sriracha

Β 

  • 1/4 cup greek yogurt
  • juice of 1/2 a lime
  • 1 tbs water
  • fresh cilantro

INSTRUCTIONS

Start by preheating your oven to 425F.

Clean and slice your potatoes in quarters. If they are larger purple potatoes consider slicing in sixths. Spread on a baking sheet lined in parchment. Add your finely sliced shallot.Drizzle the olive oil, lime juice and sriracha over the potatoes, sprinkle with salt and pepper. Toss with hands to coat evenly.

Bake for 15-20 minutes until tender. This will depend on the size of the potatoes, and the heat of your oven. You want fork tender potatoes that are crispy on the outside. Be careful not to burn your shallots, if they start to brown too fast turn down your oven. 

Wish together yogurt, lime juice and water for topping and drizzle over potatoes, add chopped fresh cilantro leaves (get rid of the stem) and serve with toothpicks or skewers for a crowd or on individual plates for a delicious appetizer.