Ingredients
4 medium russet potatoes, cut into wedges
1 tbsp. olive oil
Kosher salt
Freshly ground black pepper
1/3 lb. thinly sliced corned beef, roughly chopped
1/2 c. sauerkraut
2 c. shredded Swiss cheese
1 tbsp. freshly chopped parsley, for garnish
3/4 c. mayonnaise
1/4 c. ketchup
1 tsp. Frank’s Red Hot Sauce
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 400. In a large bowl, toss potato wedges with olive oil and season with salt and pepper. Spread on an even layer on a medium baking sheet and roast until tender and golden, 35 to 40 minutes.Step 2Meanwhile, make dressing: In a medium bowl, whisk together mayo, ketchup, hot sauce, Worcestershire sauce, and onion powder. Season with salt and pepper. Refrigerate until ready to use. Step 3Top roasted potatoes with corned beef, sauerkraut, and Swiss cheese. Bake 10 to 12 minutes more, until cheese is melty and corned beef has crisped around the edges. Drizzle with Russian dressing and garnish with parsley before serving.
BUY NOW: Baker’s Half Sheet, $10, amazon.com.
