Spanish Roasted Potato Salad
And everyone is happy.
Mayonnaise, red potatoes, lemon, Dijon mustard, and garlic.
First you slice the potatoes in half.
Dress them with oil, salt and a lot of pepper.
Mix 'em up! Merrill's starting the dressing -- we'll get to that in one sec.
Spread them in a casserole dish or on a baking sheet. Then roast them!
The foundation of the dressing is mayonnaise, Dijon mustard, lemon juice and olive oil.
But it's the garlic that brings it to life.
Merrill flips the taters!
In the left corner, we have lean and mean caramelized potatoes. In the right, we have a ferociously garlicky dressing.
They enter the ring, and hug.
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A&M say: A smart play on Spanish patatas bravas -- fried potatoes with a garlic mayonnaise. Instead of frying the potatoes MySocialChef has 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. You'll breathe fire for days but the suffering you inflict on others is worth it! - A&M
MySocialChef says: A few years ago my sister and her husband invited me to a Spanish restaurant in New Jersey for dinner. I really don’t like leaving the city, but they promised me it was well worth it.
I got my Visa, filled the car with gas and punched in the address into Paula, my GPS navigation device. All I kept thinking was Paula, don’t fail me now! All the food seemed pretty typical, but I had these amazing roasted potatoes that I couldn’t get enough of. I asked the waiter what was in them and the only thing he would tell me was garlic. I asked another waiter and he said Mayonnaise. Hmmmm, my fellow Umbres at this lovely establishment didn’t think I could guess it was a Spanish version of aioli.
Because of global warming, the horrible economy and my total fear of going below 59th street, I’ve been pressed to come up with my own version. - MySocialChef
Serves 3-4
- 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
- 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.
- Your Best Potato Salad Contest Winner!
Tags: Easy, potato salad, roast, simple, Spanish
2 months ago Lemongrass&Lime
Delicious. I cut down on the garlic a little and added some more lemon juice. Fantastic combo.
3 months ago Loremander
I'm new to this community, but after making this dish I already know I'll be on here everyday. I made these the other night and my family said they were the best potatoes I've ever made!
3 months ago shostack
Made this recipe tonight exactly as written. Simply awesome.
6 months ago amanda
Amanda is a co-founder of Food52.
I used the dressing on blanched green beans -- also excellent!
8 months ago greenstate
This is the most highly complimented potato salad I have ever served. I make a few changes that really enhance the flavors. I use small Yukon Gold potatoes and toss them with dried rosemary that I pulverize in the food processor. (The goal here is to eliminate the weedy texture of dried rosemary.) Rather than using raw garlic which I seem to not be able to tolerate anymore, I roast the garlic with the potatoes and squeeze it into the mayonaise. I roast the potatoes early in the day and leave them at room temperature, tossing them in the dressing right before I serve them. The finished product is highly addictive.
9 months ago Portia hendrick
Can you eat this cold? Or does it have to be warm?
8 months ago Violet Foxglove
I have the same question!
8 months ago TXExpatInBKK
I ate it warm and it was fantastic and then I put the leftovers in the fridge and ate the rest the next day cold... equally delicious. I think it's up to you! :-)
9 months ago Portia hendrick
Can you eat this cold? Or does it have to be warm?
9 months ago oregon cassie
This was very good even though I subbed Greek yogurt for the mayo.
10 months ago betty888
I made these for a tapas party this weekend. Absolutely delicious - everyone LOVED them. I didn't modify the recipe at all. I happened to have a bowl of crispy fried pancetta on the table (an accompaniment for another dish) and a few friends sprinkled it on top of the potatoes. A fantastic addition.
12 months ago agadamaam
I just made these and they are so good! I am glad I doubled the recipe because everyone, myself included, went for seconds! I highly recommend this recipe! Thank you for sharing!
about 1 year ago Incognito
My daughter requested these for our Valentine's Day dinner. They are soooooo good. Thank you for this delicious recipe! I have made them many times!
about 1 year ago Incognito
My daughter requested these for our Valentine's Day dinner. They are soooooo good. Thank you for this delicious recipe! I have made them many times!
over 1 year ago Franca
I'm serving these tonight for a dinner party. This is the second time I make them and they are a huge hit around here. They are my go to potato. Thanks for a wonderful recipe!
over 1 year ago shs
SO GOOD!!!
over 1 year ago Stephanie G
I loved every bite of this! Thank for a lovely recipe.
over 1 year ago Bob
Oh my goodness! This was truly superb. It was so good, my wife, who normally doesn’t, went for seconds and so will you. Compliments, MySocialChef!
over 1 year ago kitchen
Made this over the 4th of July weekend! Wow what a fabulous burst of flavor with every bite. My husband couldn't stop eating it! Another hit from food52 that has made it in to my 'keeper' recipe binder.
over 1 year ago jmddc
We had these last night and they were fabulous! Other than adding smoked paprika as suggested by others, I did not change a thing because this dish is perfect.
over 1 year ago gbuda
I made these today and the instant I dumped the cooled potatoes into the sauce I realized there was too much sauce. I'll make them again but will add the sauce to the potatoes and likely not use all of it. Either that or increase the quantity of potatoes.
over 1 year ago zwerkowitch
I just made this. I roasted the potatoes with some extra spices- dried basil, dried thyme, paprika. This is excellent!