Description
Crispy potato coins with spicy mayo and garlic herb drizzle, perfect as an appetizer or side dish.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes (or russet), scrubbed
- 2 tbsp olive oil (plus more as needed)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lemon juice
- 1/2 tsp smoked paprika
- Pinch of salt
- 1/3 cup olive oil
- 1/2 cup fresh parsley (or cilantro), finely chopped
- 2 cloves garlic, minced
- 1 tbsp red wine vinegar (or lemon juice)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped chives (or green onion)
Instructions
- Slice potatoes into 1/4-inch thick rounds (coins). Pat dry.
- Add potato coins to a pot of salted water. Bring to a simmer and cook 5–6 minutes until just barely tender. Drain well and let steam-dry 5 minutes.
- Heat a large skillet over medium-high heat with 2 tbsp olive oil. Add potatoes in a single layer (work in batches). Pan-fry 4–5 minutes per side until deeply golden and crispy. Season with salt and pepper while hot.
- Mix spicy mayo: stir mayo, sriracha, lemon juice, smoked paprika, and salt.
- Mix garlic herb drizzle: mix olive oil, parsley, garlic, vinegar (or lemon), salt, and pepper.
- Pile crispy potato coins onto a platter. Drizzle with spicy mayo and garlic herb sauce. Sprinkle with chopped chives and serve immediately.
Notes
- Use Yukon Gold potatoes for best texture.
- Adjust sriracha to taste for desired spiciness.
- Serve immediately for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg