Reuben Loaded Potatoes
Share
Reuben Loaded Potatoes
Category
Appetizers
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
- 4 medium russet potatoes, cut into long 1/2" wedges
- 2 tablespoons Fustini's Medium SELECT olive oil
- Kosher salt and freshly ground black pepper
- 1/3 lb thinly sliced corned beef, roughly chopped
- 1/2 cup sauerkraut
- 1 1/2 cups shredded Swiss cheese
- 1 tablespoon freshly chopped parsley, for garnish
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon Farmstyle Sriracha
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper
Ingredients
Dressing
Directions
- Preheat oven to 400 degrees F. In a large bowl, toss potato wedges with olive oil and season with salt and pepper. Spread in an even layer on a medium baking sheet and roast until tender and golden 35-40 minutes.
- Top roasted potatoes with corned beef, sauerkraut and Swiss cheese. Bake 10 - 12 minutes more, until cheese is melty and corned beef has crispy edges. Drizzle with dressing and garnish with parsley before serving.
- Cut potatoes into 1/2" rounds. Bake as above. Top with corned beef, sauerkraut and cheese. Bake until cheese is melty. Top with a dollop of dressing and garnish with parsley.
- In a medium bowl, whisk together mayonnaise, ketchup, sriracha (more to taste), Worcestershire sauce and onion powder. Season with salt and pepper. Refrigerate until ready to use.
Recipe Note
Will serve more or less based upon potato sizes. See the alternative method for a great appetizer. Adapted from delish.com