Comeback Crispy Taters



  • 6-8 yukon gold potatoes

  • 1 tablespoon of salt

  • 1 tablespoon of black pepper

  • 3 tablespoons Olive oil

  • 1 bottle of Mississippi Comeback Sauce 

Prep: Dice potatoes into 1/8 inch size pieces and place them in a bowl of cold water. Place bowl in the refrigerator for a few hours (overnight preferable).  This will extract some of the starch out to the potatoes to give a better crispiness in the oven.

Cook: Preheat oven to 425 degrees convection (450 degrees conventional). Once oven is preheated, drain water from potatoes and leave potatoes in the bowl. Drizzle potatoes with olive, salt, pepper and toss. Spray oven pan with nonstick spray and spread potatoes evenly on the pan. Place potatoes on the bottom rack for 12 minutes.

Once 12 minutes timer is done, move the potatoes to the top rack for 12 more minutes (NO NEED TO TURN POTATOES OVER).  Once the final 12 minutes timer is done, remove potatoes from oven and let them sit for 1 to 2 minutes to cool down.  Remove potatoes from pan and place on a plate.

Eat: Turn Reba's song "Fancy" on full blast because you are about to eat some "fancy sauce" aka Mississippi Comeback with these potatoes! Drizzle or dip, the choice is yours.

Eat and enjoy, Y’all!


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