Reuben Potato Rounds
This St. Patrick’s Day, make Reuben Potato Rounds. This recipe makes the perfect appetizer for a St. Paddy’s Day party.
Ingredients
- 4 russet potatoes, cut into 1/4-inch rounds
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 3/4 cup mayonnaise
- 3 Tbsp. ketchup
- 3 Tbsp. dill relish
- 1 tsp. hot sauce
- 1 tsp. Worcestershire sauce
- 1/2 tsp. onion powder
- 1/2 lb. thinly sliced corned beef, chopped
- 1/2 cup sauerkraut
- 2 cups shredded Swiss cheese
- 1 Tbsp. freshly chopped parsley
Instructions
- Preheat oven to 400°.
- In a large bowl, toss potatoes with olive oil, salt and pepper. Spread in an even layer on a baking sheet and cook until tender and golden, about 35 to 40 minutes.
- In a medium bowl, whisk together mayonnaise, ketchup, relish, hot sauce, Worcestershire and onion powder. Season with salt and pepper, to taste. Refrigerate.
- Remove potatoes from oven and top with corned beef, sauerkraut and cheese. Bake for 10 to 12 minutes until cheese is melted and corned beef is crisp. Drizzle with dressing, garnish with parsley and serve.
