It’s nearly impossible to cook a meal just for one, isn’t it? My wife was away for the majority of Friday and all of Saturday (girls weekend in Vancouver, “whoot whoot!”) and I was left to fend for myself. In the past that’s meant frozen pizzas, fast food, and pasta with sauce straight from the bottle. Nowadays (read: now that I can cook), the possibilities are endless. I could make a big bowl of yaki udon…for one; I could throw together some spicy chicken korma…for one; I could even cook up a big pot of locally-grown corn chowder – you guessed it – for one. Not really too enticing to throw so much effort into something only I get to enjoy…and then enjoy again…and again…and again, until nothing left remains of the leftovers.
I could make those dishes, but it’s a lot of work only to be saddled with so much of the same thing. Cutting down the recipe size doesn’t always work either, as some measurements just wouldn’t make sense then (some things just don’t get split in half nicely).
Thankfully, I decided in a very easy recipe to treat myself to while my wife was away: Cactus Cut Potatoes. These potatoes are essentially soft, baked potato chips. Though that description may not sound too enticing, they are definitely delicious. I first had potatoes like these at a restaurant called Boston Pizza (BP), and I’ve wanted to replicate them for a long time. My version ended up a bit less crispy than I remember BP’s being, but a few extra minutes in the oven would have sorted that out (though I liked mine quite a bit when they were on the softer side).
The recipe is extremely easy, and acts more as a how-to than an actual recipe with measurements. I made these potatoes twice, the latter time keeping track of the ratios for the sour cream dipping sauce, and the former time just scooping, pouring and pinching haphazardly. I only used 2-3 potatoes each time, so I made relatively small batches…which is nice to be able to do, you know, when you’re the only one around.
Enough of the talking though – on to the recipe!
Cactus Cut Potatoes with Frank’s RedHot Sour Cream
- yellow flesh potatoes
- Pam Original cooking spray
- sea salt
- sour cream
- Frank’s RedHot
- garlic powder
- ground pepper (optional)
- Line a baking sheet with wax paper. Spray the wax paper with the Pam cooking spray so that a thin coat is applied.
- Wash, peel, and slice the potatoes*. When cutting the potatoes, cut them approximately 1/8 of an inch thick (about 2 mm.). Lay the potatoes on the wax paper, and move them around a little bit on the paper so that the bottoms end up coated in the cooking spray.
- Spray the top of the potatoes with the Pam as well, then toss in an oven preheated to 375º. Bake for 25-30 minutes, monitoring closely in the last few minutes so as to not let them brown too much. If you cut the potatoes too thick, they may require additional time to bake.
- Remove the potatoes from the oven and sprinkle with salt (and pepper, it desired). Flip, and sprinkle with a little additional salt.
- For the sour cream, combine 1/4 cup sour cream with 1 tbsp. Frank’s RedHot and a pinch or two of garlic powder. Stir to combine.
- Drizzle the sour cream overtop, or as a dip on the side.
Use 1-2 potatoes per person. A cookie sheet can fit between 1 and 1 1/2 potatoes on average. The sauce is enough for about 3-4 potatoes, so double/triple/etc. as necessary, depending on how many potatoes you are baking.