I fully intended to get this recipe for my Easy Gluten-Free and Dairy-Free Spring-time Fingerling Potato Surprise up before the Easter and Passover Holidays.
But, then again…you did not know that, did you? So I am not even sure why I just mentioned it. Now you know that I am behind schedule.
Oh well. I figure I should at least get them up before Spring has passed us by and we are into the Summer months where turning on an oven for any long period of time is the equivalent of turning on the air conditioning in the dead of winter….
At least that is how it works in our house where summer temps are usually hot enough to fry an egg on the sidewalk. Literally. We have done it.
I am not allowed to use my oven much from June through September. So I thought I better get this recipe out now while I still have a month to spare.
I guess I will spoil the surprise part of this recipe now. I am sure you are all on the edge of your seats. Right?
Okay. Here you go. I add one of my favorite condiments, and, incidentally, one of the few store-bought ones that I use on a regular basis. Sriracha sauce.
I used to despise this sauce. I would actually gag whenever I saw my husband dousing this spicy red concoction on absolutely everything.
And then, somehow, after two pregnancies, and a hormone shift, something changed in me. I completely started to crave it.
So now? I am always on the lookout for ways to include this Thai hot sauce, made from sun ripened chilies, into my recipes. And just recently, my good friend Shirley, from gfe-gluten-free easily, shared this wonderful link with me of 100 Ways to Use Sriracha, from Endless Simmer. All I can say is..Holy Spicy JACKPOT! I have a plethora of new ideas now.
And a note here: I used to be unsure if the Sriracha sauce that I used was gluten-free, but I found this email from the company that stated the following:
From Huy Fong Foods, Inc:
Thank you for your interest in our products! We strive to produce the best sauces using quality ingredients in every bottle.
Our vinegar supplier has ensured us that the vinegar used in all of our sauces is gluten-free. If you would like the name and number of our supplier, simply email us back and we would gladly comply.
Again, thank you for your inquiry. If you have any further questions or comments please do not hesitate to e-mail us.
Huy Fong Foods, Inc.
5001 Earle Avenue
Rosemead, CA 91770
(626) 286-8522 fax
My husband eats this all of the time, and knowing how absolutely sensitive he is to gluten-contamination, I can say that he has never once reacted to this sauce. Thus, it works for our family as a safe condiment for us. You may want to make your own decision regarding this condiment since it is not certified to be gluten-free.
But, if you are ready to step it up a notch and add a little heat to your potatoes, then this just may be the recipe for you. These work great as either an appetizer or a side dish. I have used them as both.
Also: Nut-Free and Easily Egg-Free
- 2 pounds Organic Fingerling Potatoes
- 1/4 cup Mayonnaise – Make your own Mayonnaise (I like this recipe from Z’s Cup of Tea), or use Spectrum Organics Mayonnaise with Cage-Free Eggs (For Egg-Free: Use Spectrum Organic Light Canola Mayo, Eggless and Vegan OR use Organic Vegenaise OR make this Egg-Free Mayo recipe from Adventures of a Gluten Free Mom)
- 1 Tbsp Lemon Juice, Freshly Squeezed
- 2 scallions, finely chopped
- 1/2 tsp Sea Salt
- 1/4 – 1/2 tsp Sriracha sauce (adjust to taste)
1. Preheat oven to 375 degrees. Place potatoes on baking sheet.
2. Bake potatoes for 25 – 30 minutes until they give slightly when pressed on. Let cool.
3. Mix together Mayonnaise of choice, Lemon Juice, Scallions, Sea Salt, and Sriracha Sauce.
4. Slice each potato in half lengthwise. Spoon 1/2 teaspoon of Sriracha mixture onto tops of each half. Place potatoes back on baking sheet.
5. Set oven broiler to Hi. Place baking sheet with potatoes topped with mixture under broiler for 3-4 minutes, until mixture is slightly browned and beginning to bubble. Watch closely so they do not burn.
6. Serve topped with additional chopped scallions.
Now…How do YOU use Sriracha? Or maybe… “do you use Sriracha?” would be the better question?