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Will serve more or less based upon potato sizes. See the alternative method for a great appetizer. Adapted from delish.com
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.
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