Reuben Loaded Potatoes

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  • 4 medium russet potatoes, prick into wedges
  • 1 tbsp. olive oil
  • Kosher salt
  • Freshly ground dark pepper
  • 1/3 lb. thinly sliced corned pork, roughly chopped
  • 1/2 c. sauerkraut
  • 2 c. shredded Swiss cheese
  • 1 tbsp. freshly chopped parsley, for garnish

For dressing:

  • 3/4 c. mayonnaise
  • 1/4 c. ketchup
  • 1 tsp. Frank’s Crimson Sizzling Sauce
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. onion powder
  • Kosher salt
  • Freshly ground dark pepper


    1. Step 1Preheat oven to 400. In a mountainous bowl, toss potato wedges with olive oil and season with salt and pepper. Spread on an even layer on a medium baking sheet and roast unless tender and golden, 35 to 40 minutes.
    2. Step 2In the intervening time, assemble dressing: In a medium bowl, whisk together mayo, ketchup, sizzling sauce, Worcestershire sauce, and onion powder. Season with salt and pepper. Refrigerate unless ready to shriek.
    3. Step 3Top roasted potatoes with corned pork, sauerkraut, and Swiss cheese. Bake 10 to 12 minutes more, unless cheese is melty and corned pork has crisped round the edges. Drizzle with Russian dressing and garnish with parsley sooner than serving.

Headshot of Lena Abraham

Lena Abraham


Lena Abraham is a contract contributor with Delish, and used to be formerly Senior Meals Editor, where she developed and styled recipes for video and photograph, and moreover stayed on top of unique food traits. She’s been working within the food exchange for over 10 years, and can fair argue that the most attention-grabbing fish tacos within the enviornment are made in Sleek York. Don’t @ her.

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