Scallop Potatoes with Spicy Sri Racha Mayo
This scallop potatoes a crowd pleaser! They’re very simple and easy to make (especially if you have a mandoline slicer), and are also kid friendly. Fried potatoes are like bacon; no one hates them and if they weren’t so fattening, we’d have them all the time! These potatoes are pan fried using a little olive oil and butter. The Sri Racha mayo is only made of the two ingredients listed in the name itself. The scallions are fried until crispy and become as light as air. All in all this dish is a healthier and fancier version of a bag of chips or Mc Donald’s french fries. (serves 2)
PrintScallop Potatoes with Spicy Sri Racha Mayo
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 2 1x
- Category: Side
- Cuisine: Vegetarian
Ingredients
Scale
- 2 potatoes (sliced about 1/8-inch thick)
- 2 tablespoons salted butter
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme
- salt and pepper (to taste)
- 5 stalks scallions (roughly chopped)
- handful flat leaf parsley (chopped)
Instructions
- Put your potato slices between two paper towels and gently press to remove excess water.
- In a large pan, add the butter, oil and thyme. Wait until the mixture is bubbling, then add potatoes. You may need to do this in batches (don’t pile them on top of one another, the potatoes should be lying flat in the pan). If you need to add more butter and oil, go ahead and add 1 tablespoon at a time.
- Cook the potatoes until they are golden and looking almost crispy. Take them out of the pan, resting the slices on paper towels to get rid of excess oil.
- Season with salt and pepper and sprinkle with scallions and parsley and top with sriracha mayo.
Nutrition
- Calories: 548
- Saturated Fat: 12
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