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Sides
Bloomin' Potato
Allrecipes' viral bloomin' potato — whole russets score-cut into a fan, brushed with seasoned garlic-paprika butter, and roasted until the layers separate and turn golden-crisp, served with a creamy horseradish-ketchup dipping sauce.
Ingredients
- 4 (6 to 8 oz) russet or Yukon gold potatoes
- 1/4 cup butter, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbsp ketchup
- 1 Tbsp prepared horseradish
- 1 Tbsp white vinegar
Instructions
- Scrub the potatoes thoroughly. With a sharp knife, slice each potato crosswise into 1/8-inch cuts, stopping 1/2 inch from the bottom so it stays attached at the base; rotate the potato and repeat lengthwise to create a grid without slicing all the way through.
- Place the cut potatoes in a 2-quart square baking dish, cover with vented plastic wrap, and microwave on high for 5 minutes.
- Combine the garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Brush the potatoes with the melted butter and sprinkle evenly with the seasoning mixture.
- Preheat the oven to 425 degrees F. Line a baking pan with foil, transfer the potatoes to it, and bake until browned and crispy, 15-20 min. Whisk the mayonnaise, sour cream, ketchup, horseradish, vinegar, garlic powder, onion powder, paprika, salt, and pepper for the sauce. Serve the potatoes hot with the dipping sauce on the side.
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