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Alqualonde

Spanish Roasted Potato Salad

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A smart play on Spanish patatas bravas -- fried potatoes with a garlic mayonnaise. Instead of frying the potatoes you roast them, and rather than making your own homemade mayonnaise, you sharpen storebought mayonnaise with lemon juice, Dijon mustard and a whole lot of garlic

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Rate this recipe 4.5/5 (62 Votes)

Ingredients

  • 1 pound pound small Potatoes (white or red)
  • 3 tablespoons Olive Oil
  • 1 1/4 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 4 Cloves of Garlic finely chopped
  • 4 tablespoons Mayonnaise
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard

Details

Adapted from food52.com

Preparation

Step 1

Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.

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