These bloomin’ potatoes, savory and salty, are tender with a crisp edge. The garlic-onion seasoning is great, the potatoes are delicious, and the dipping sauce is tasty.
Bloomin’ Potato
These bloomin' potatoes, savory and salty, are tender with a crisp edge. The garlic-onion seasoning is great, the potatoes are delicious, and the dipping sauce is tasty.
Ingredients
- 4 6 to 8 ounce russet or Yukon gold potatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup butter melted
Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Wash and scrub potatoes thoroughly until cleaned.
- Using a sharp knife, slice potatoes crosswise into 1/8-inch-thick cuts, stopping when the knife reaches 1/2-inch from the bottom so the potato remains attached at the base. Rotate the potato and repeat lengthwise, making 1/8-inch-thick cuts without slicing all the way through.
- Place cut potatoes into a 2-quart square baking dish. Cover with vented plastic wrap. Cook in the microwave on high for 5 minutes.
- Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Brush potatoes with melted butter and sprinkle evenly with seasoning mixture.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with aluminum foil and place potatoes on the prepared pan. Bake in the preheated oven until browned and crispy, 15 to 20 minutes.
- Stir together mayonnaise, sour cream, ketchup, horseradish, vinegar, garlic powder, onion powder, paprika, salt, and pepper in a medium bowl until smooth.
- Serve potatoes hot with dipping sauce on the side.
