No roasted potatoes will never be the same after tasting these Reuben Loaded Roasted Potatoes. These golden potatoes are roasted and then loaded with corned beef, sauerkraut, thousand island dressing, and lots of Swiss cheese.
Obsessed with Reubens? Me?
Yes, yes, I totally am!
Reuben is my all time favorite sandwich and I am a little obsessed with making as many other dishes with Reuben flavors and I possibly can. I have three more dishes planned just for this season alone and I’m actually wondering if I should overload you with all these Reuben dishes.
I love St. Patrick’s Day because it gives me a great excuse to cook with corned beef every day for a month, and eat all the Reuben sandwiches I want. Of course, having to be gluten free, I can’t eat a true Reuben sandwich but I manage by creating dishes loaded with everything a sandwich contains except for the bread. Just like these loaded roasted potatoes.
Reuben and potatoes just makes SO much sense since you can’t get much more Irish inspired than corned beef and potatoes. This is just another delicious take on the Irish-American classic.
Reuben Loaded Roasted Potatoes
- 2 lbs golden potatoes
- 3 Tbsp vegetable oil
- Salt and fresh cracked black pepper
- 1/4 to 1/3 lb corned beef
- 1/2 cup sauerkraut squeezed
- 1/4 cup thousand island dressing
- 1 1/4 cup shredded Swiss cheese
- Preheat oven to 400 and line a rimmed cookie baking sheet with aluminum foil.
- Wash and dry potatoes. Dice potatoes into about 1/4 inch cubes. In a mixing bowl, toss diced potatoes with salt, pepper, and oil, coating them completely.
- Spread potatoes in the prepared baking sheet, evenly, trying not to overcrowd them.
- Bake potatoes until golden brown, it will take 20-25 minutes, depending on the thickness of potatoes.
- You can use the same baking sheet to make loaded potatoes or another oven-safe pan.
- Scoop potatoes closer together and layer chopped corned beef, then sauerkraut, then drizzle thousand island dressing, and then Swiss cheese. (Make sure to do the corned beef first so it acts as sort of a moisture barrier, so the potatoes don't get soggy from sauerkraut and dressing.)
- Bake for 7-10 minutes, until cheese is all melted.
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