Cactus Cut Potatoes

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,

Click Here To Print

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.

Jen