Potato Appetizer Recipe

Prep potatoes

Wash and dry the potatoes. If using larger potatoes, cut into 2 cm (3/4 inch) cubes; smaller potatoes can be halved or quartered so pieces are uniform. Leave skin on for texture.

Parboil (optional for extra crisp)

Place potato pieces in a pot of cold salted water, bring to a boil and cook 6–8 minutes until edges start to soften but centers are still firm. Drain well and let steam-dry in the colander for 2–3 minutes.

Toss with starch and oil

While potatoes are warm, transfer to a large bowl. Add 1 tablespoon cornstarch and 3 tablespoons olive oil and toss to coat evenly. The starch helps create a crisp crust.

Season

In a small bowl combine 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper. Sprinkle the spice mix over the oiled potatoes and toss until every piece is evenly coated.

Roast

Preheat oven to 220°C (425°F). Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled tray, giving space between pieces. Roast 25–35 minutes, turning once halfway through, until deeply golden and crisp at the edges.

Finish

Remove from oven and immediately toss with 2 tablespoons chopped fresh parsley. Check seasoning and add a pinch more salt if needed. Keep warm while preparing sauce.

In a small bowl combine 1/2 cup Greek yogurt and 2 tablespoons mayonnaise until smooth.

Stir in 1 teaspoon Sriracha, 1 teaspoon honey, 1 tablespoon lemon juice, 1/4 teaspoon smoked paprika, the minced garlic clove, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust heat or acidity—add more Sriracha for spice or a little more honey for sweetness.

Cover and refrigerate for 10–15 minutes if time allows so flavors meld; bring to room temperature before serving if sauce becomes too cold.

Transfer the roasted spiced potatoes to a serving platter. Sprinkle with sliced chives or extra parsley, and serve immediately with the tangy-spicy dipping sauce on the side and lemon wedges for squeezing over if desired.

Suggested serving: provide small forks or toothpicks for easy appetizer eating. Leftover potatoes can be reheated in a hot oven (200°C / 400°F) for 8–10 minutes to re-crisp.