With Sriracha Chili Mayo
Serves 2

Ingredients we need:

Potato Fries:

• 4-5 medium yukon gold potatoes / or baking potatoes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon pimentón (smoked Spanish paprika) or / smoked paprika powder
• ½ teaspoon coarse sea salt
• ½ teaspoon garlic powder

Sriracha Chili Mayo:

• 3 tablespoons mayonnaise
• ½ piece garlic clove, finely chopped
• ¼ teaspoon sriracha, hot chili sauce
• 1 dash fresh lemon juice

Garnish:

• 1 tablespoon italien parsley, finely chopped
• 1 pinch maldon sea salt flakes

Let’s make it…

Step 1 - Preheat the Oven

• Preheat oven to 425° Fahrenheit / 220° Celsius.

Step 2 - Bake the Potatoes

• Wash the potatoes and cut into finger-thick wedges lengthwise. Leave the potato skin on.
• In a large bowl, combine oil, paprika, salt and garlic powder.
• Add potatoes wedges and toss to coat.
• Transfer the potatoes to a baking sheet pan layered with aluminum foil
• Bake for 25-30 minutes or until tender (depending on potato size), turning potato wedges once or twice.
• Remove from Oven and let rest for 2 minutes.
• Sprinkle with Maldon Seat Salt flakes and little chopped parsley, toss and serve.

Step 3 - Make the Sriracha Chili Mayo

• Mix all ingredients together.
• Let’s stand for 10 min and serve on the side as dip.

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger