I don’t eat at Boston Pizza very often, but when I do I always get the Cactus Cut Potatoes. They are crispy and spicy and they come with the most amazing dip. My brother in law found a copycat recipe online for the dip so I gave it a whirl.
It is perfect!! This dip is to die for; it tastes just like the stuff at BP!
I decided to bake my potatoes instead of frying them, just to cut the fat a wee bit.
What you need,
For the dip:
6 tbsp. sour cream
1 cup Caesar salad dressing (I used Kraft creamy Caesar)
1 ½ tbsp. finely grated Parmesan cheese
1 ½ tbsp. finely chopped green onion
¼ tsp. dried chili flakes (if you like it spicy you could add in a little more)
For the potatoes:
2 large russet potatoes, washed and sliced thinly
3 tbsp. olive oil
Salt and Pepper to taste.
In a medium bowl mix together the sour cream, Caesar dressing, Parmesan cheese, green onion and chili flakes.
Refrigerate for at least 2 hours to let the flavours come together.
Preheat your oven to 400 degrees. Grease 2 baking sheets.
Toss the sliced potatoes with the olive oil and salt and pepper to taste.
Lay out the slices on the baking sheets in a single layer leaving a little space between each slice.
Bake for 8-10 minutes on the first side, until golden, then flip and cook another 8-10 minutes until golden on the second side. I got mine a little crispier than I should have so watch them close.
Serve hot with the dip.
Thank you Ryan, for finding this recipe, it is so good.
I know I am going to be making it WAY too often.