Fustini's Oils and Vinegars
Reuben Loaded Potatoes

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Reuben Loaded Potatoes


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Reuben Loaded Potatoes

Prep Time10 min Cook Time50 min Total Time60 min Servings4


  • 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


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


Step 1. 

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.

Step 2. 

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.

Step 3.  Alternative method

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.

Step 4.  Dressing

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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