Spanish Roasted Potato Salad

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
Photo by Henya B.
Adapted from food52.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food52.com

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

Directions

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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