Potato Chips with Spicy Patatas Bravas Dip
Prep time
Cook time
Total time
Serves: 8-10 servings
  • For the Potatoes
  • 1 pound of fingerling potatoes
  • 2 tablespoons of vegetable or canola oil
  • 2 teaspoons of kosher salt
  • ½ teaspoon of pepper
  • For the Dip
  • 1 cup of plain yogurt such as Stonyfield organic
  • ¼ cup of jarred mayonnaise
  • 2 teaspoons of sriracha paste
  • 3 teaspoons of paprika
  • ½ teaspoon of cumin
  • zest of ½ lemon
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Wash and dry the potatoes. Leave the skin on. Slice them longways as thin as you can with a sharp knife, if possible ¼ inch thick.
  3. Pour the oil, salt and pepper in a quart ziplock. Add the cut potatoes, seal, and toss to coat.
  4. Cover a baking sheet with aluminum foil. Lay the potatoes flat. Bake until crispy, between 20-25 minutes, depending on the thickness of your potatoes.
  5. While the potatoes are cooking, mix the dip ingredients. Taste and add a little extra sriracha if not spicy enough.
  6. Remove the potatoes from the oven. Let them cool. Serve with the chilled dip.
Recipe by chefdruck.com at https://chefdruck.com/2015/01/oven-baked-fingerling-potato-chips-with-creamy-sriracha-dip/