Cactus Cuts (and dip)

This recipe tastes exactly like Boston Pizza's but is slightly healthier, enjoy!


Ingredients:

Dip:

You can play with these amounts a little bit to make it to your liking. Add a bit more chilli flakes to add some more heat, so take them out completely like my mom does. Whatever you like!

6 tbsp Sour Cream
1 cup Caesar Salad Dressing
1 1/2 tbsp Green Onion, finely chopped
1/2 tsp Dried Chilli Flakes


Cactus Cuts:

Now you may need to eye this a bit depending on what kind of potatoes you like, how large they are, etc. These are some general guidelines but add what you'd like to taste. One tip though, add enough olive oil to the potatoes to make them bake nicely but don't add too much or they'll be soggy and won't crisp up enough.

10 Small Potatoes, sliced as thinly as possible
2 tbsp Olive Oil
1/4 tsp Dried Chilli Flakes (optional)
1/2 tbsp Green Onion, finely chopped (optional)
Salt, Pepper and Garlic Powder to taste

Preheat oven to 400 degrees. In a bowl, simply combine all the ingredients for the dip and set in the fridge until needed. Toss the sliced potatoes with the olive oil and seasonings to taste. Put some parchment paper on baking sheets to prevent sticking. Lay the potatoes on the baking sheets in a single layer and bake for 6-8 minutes (or until golden brown) on a medium rack, then flip and cook for another 6-8 minutes. You may need to take some out early if they are thinner or smaller, and you don't want them overcooked, so keep an eye on them.

Now serve them hot with your dip and enjoy!