Tropical Furikake Potatoes w/ Sriracha Mayo (Edit recipe)

These potatoes are a mash up of an older recipe and my desire to enjoy potatoes, yet another way! We enjoyed the “volcano fries” at Nalu’s South Shore Grill every time we dined there last December. It’s been on my list of recipes to recreate in some way so we could indulge on something similar at home. I mashed up the FURIKAKE POTATOES from our blog and paired them with the new TROPICAL FURIKAKE BLEND. If you happen to find yourself on Maui, do enjoy the original dish at Nalu’s, until then, you’re welcome!

15 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	253
Fat:	27 g
Carbohydrates:	3 g
Protein:	0 g
Cholesterol:	20 g
Sodium:	1032 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

Serves: 4

Ingredients

1 lb Baby Dutch Yellow Potatoes, or baby potato of choice
2 Tbsp Avocado Oil
1 tsp Sea Salt
2 cloves Garlic, finely diced
2 tsp Tropical Furikake Spice Blend (click for recipe)
2 - 3 tsp Chives, fresh, divided
.5 cup Sriracha Mayonnaise, (see notes)
1.5 tsp Furikake, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 450°.
Cut potatoes in half lengthwise and add to a medium sized mixing bowl.
Place ¼ sized baking sheet in the oven for 5 minutes while you prep the sliced potatoes.
Pour the avocado oil over the potatoes and sprinkle on the salt, toss to coat evenly.
Carefully remove the baking sheet from the oven and place potatoes, cut side down, on the baking sheet. Don’t wash out that mixing bowl just yet, you’re going to use it again.
Place the baking sheet in the oven and roast for 20 minutes or until the cut side of potatoes are golden brown. Turn a couple of them over to check. If they don’t have that great color yet, place them back in the oven for 5 more minutes.
Once color is achieved, remove from the oven and add the potatoes back into the mixing bowl. Sprinkle with the tropical furikake blend and 1½ tsp of the fresh chives, tossing well to coat.
Place potatoes back on the baking sheet and bake for another 5-7 minutes or until fragrant.
Remove from the oven and place on a serving platter. Drizzle a couple tablespoons of the sriracha mayo on top, followed by the rest of the chives and furikake.
Add the rest of the sriracha mayo to a small bowl and serve alongside the potatoes.

Notes

You can also make your own sriracha mayo by combining mayo and sriracha to a bowl in about a 4:1 ratio (mayo:sriracha) or even half and half if you want a little extra kick.