Spanish Roasted Potato Salad

By • May 26, 2010 • 96 Comments

Author Notes: 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

Food52 Review: 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&MA&M

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
  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.

Tags: Easy, potato salad, roast, simple, Spanish

Comments (96) Questions (2)


3 months ago Taylor

Made these potatoes the other night for our family, and everyone loved them. My children, ages 6 and 3, gobbled it up. We roasted broccoli in another pan for a nice vegetarian meal. The smoked paprika is a great touch. We will definitely be having this often. Thank you!


3 months ago Lady Gofre

The typical patatas bravas, rather than garlic mayo, are served with a red sauce that's quite strong flavored. I am from Madrid and I can say that I never heard of potatoes with garlic mayo called patatas bravas, but rather "patatas alioli". :) I just thought I would throw that out there :)
Thank you for the recipe, though, a nice twist indeed!


4 months ago malaika danovitz

This is a great recipe. To change it up a little try dumping piping hot potatoes coated with sauce over some (cut small raw) kale.


5 months ago Briana

Oh, boy. I just took one bite and immediately ran to the computer to write this. It is soooo tasty! I intended to make this today and take some to work tomorrow but I am doubtful these will last that long! I did add a little bit of smoked paprika per Pittsburgher's suggestion below. What a wonderful way to use up potatoes! Now if you'll excuse me, I have a plate full of wonderful to get back to.


6 months ago Pittsburgher

I've made this amazing recipe many times, with never a smidge left over. I do add a hefty sprinkle of Penzey's smoked paprika to the dressing.

My question: has anyone made with sweet potatoes? Plan to try that tonight with a post-holiday beef rib roast. Can't wait to see how it works out...


6 months ago Freddurf

These were tasty! I only used half of the dressing so I guess I'll be making these again tonight so I can use the rest of it!


8 months ago Beth Colla

Try adding 1 Tbs raw Brandy to the mayo mixture and lots of parsley. A spanish chef gave me that tip at one of our favorite Tapas restaurant. I have never had any left over.


9 months ago Robyn Smith

I just finished making this recipe and it is one of the best potato dishes that I have had in a long time! So yummy!!!!


10 months ago kschurms

This recipe is built upon the premise that there is no such thing as too much garlic, which is good, because there isn't. These potatoes disappeared almost instantaneously, they're that good.


10 months ago chikat

Oh how I crave this recipe!! It is SO good! I use Vegenaise instead of mayo and it is fantastic.


11 months ago Ham

These are really incredible -- and undoubtedly one of my favorite Food52 recipes thus far. I personally make a 1/2 batch of the sauce mixture, as I prefer the potatoes to have a lighter glaze of sauce vs. an even layer of sauce throughout. Also, the garlic can be a bit overpowering so I've limited each batch to 3 cloves and upped the lemon juice to 2 tbl. Highly recommended!


12 months ago julieoj

I'm always leery about those recipes that claim to have everyone "licking the bowl" to get the last drop, but this one absolutely lives up to that. I quadrupled it for a recent multi-salad dinner party and it was the hit of the night. It seems like a lot of mayo and a lot of garlic but it all comes out beautifully. This is a huge keeper. Thank you!!


about 1 year ago Mikee

This was amazing!


about 1 year ago Chloe8

This goes well with anything! Awesome simple recipe, I Love it.


about 1 year ago ntt2

I just made this and it's fabulous! Have to be careful to make sure it survives until dinner... I also roasted the garlic with the potatoes and added some pimenton to "up" the Spanish flavor. Superb! Regards, nt


about 1 year ago Cikgu Katie

Unbelievably simple and delicious!!


over 1 year ago Trena

I love this recipe. It's good warm. It's good cold. It's extra good with homemade mayonnaise. I often omit the extra olive oil to save some fat. Delicious!


over 1 year ago chop chop

I made this dish for a dinner of 12 last week. It got rave reviews. Made it last night for the wife and I to accompany some freshly shucked oysters. Great flavors and simple to make. This will be a regular menu item at the house particularly spring and summer.


over 1 year ago tesslouise

I might have eaten the whole bowl for a bedtime snack. I used tiny purple potatoes. Delicious.


over 1 year ago Angela Brown 1

So tasty! I followed the directions but added some capers. Pure deliciousness!


over 1 year ago Lemongrass&Lime

Delicious. I cut down on the garlic a little and added some more lemon juice. Fantastic combo.


over 1 year 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!


over 1 year ago shostack

Made this recipe tonight exactly as written. Simply awesome.


almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I used the dressing on blanched green beans -- also excellent!


about 2 years 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.


about 2 years ago Portia hendrick

Can you eat this cold? Or does it have to be warm?


about 2 years ago Violet Foxglove

I have the same question!


about 2 years 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! :-)


about 2 years ago Portia hendrick

Can you eat this cold? Or does it have to be warm?


about 2 years ago oregon cassie

This was very good even though I subbed Greek yogurt for the mayo.


about 2 years 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.


over 2 years 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!


over 2 years 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 2 years 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 2 years 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!


almost 3 years ago shs



almost 3 years ago Stephanie G

I loved every bite of this! Thank for a lovely recipe.


almost 3 years 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!


about 3 years 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.


about 3 years 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.


about 3 years 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.


about 3 years ago zwerkowitch

I just made this. I roasted the potatoes with some extra spices- dried basil, dried thyme, paprika. This is excellent!


about 3 years ago ElleEmm


So addicting to eat. I tried this with Vegenaise, which works extremely well for this because it's a bit more neutral than standard mayo and I find that it's a bit creamier too.

I just can't get over how easy and how ridiculously good these taters are.


about 3 years ago TXExpatInBKK

These were fantastic MySocialChef! I made them as a side for dinner on Friday night and had to fight my husband for the leftovers at lunch today. This is definitely going into my rotation.


about 3 years ago Ecuacan

A friend makes a potato salad very similar to this and in addition to green beans she adds toasted pecans. The nuts take this out of the park!


about 3 years ago Karen Palmer

Making tonight with chicken filet stuffed with basil, tomato and goat cheese for our special dad! Cooking on the grill - thank you for posting and sharing! LOVE your recipes.


about 3 years ago Burnt Offerings

Making these tonight with some roasted green beans tossed in (just cause I have them), to go with a top sirloin bison roast.


about 3 years ago thebreukelenlife

This is soo good! My friend and I sliced the potatoes and put them on the grill instead of quartering and roasting. It was great!


about 3 years ago jocelyng

Made this yesterday for Memorial Day. Definitely a keeper. Two small changes - I added smoked Spanish paprika to the olive oil (for the potato roasting) and to the aioli. Also, I toss the aioli on while the potatoes were warm so it would be absorbed a bit.


about 3 years ago ZiggyPiecrust

Made these last weekend and they are dangerously good - the aioli is TDF! I roasted them for an additional 15 minutes to get a nice crispy golden finish. Making them again for gathering of friends this Sunday along with other Spanish tapas, grilled hangar steak with smoked paprika. I bet the potatoes will steal the show. Can't wait - Thanks much @MySocialChef


over 3 years ago Mela

Loooooooveeeeee this dish. Social chef rocks! ;)


over 3 years ago CuisineBateau

What I love about a really great dish is few ingredients, simplicity in preparation and outstanding results. This recipe fills the bill. It is excellent and packed with flavor!


over 3 years ago scgoble

I don't even remember how many times I have made these potatoes. We love them at my house - they are a staple!


over 3 years ago lanidell

These were raelly really good!!! I cut back on the garlic by half but these were still amazing!!! We will make again and again.


almost 4 years ago seshirkey

This really is the best potato salad I have ever had. I took it to work (where we tend to share recipes A LOT) and everyone that tried it had to know where the recipe came from. My only adjustment was to use 1 1/2 lbs potatoes and I still didn't need to use all of the sauce. It's got a lot of kick, and I think too much mayo overwhelms it. Also, my boss mentioned that she substituted greek yogurt in place of the mayo and she loved it. Thanks for the recipe that I will use over and over!


almost 4 years ago chez nana

I made this for a dinner party Saturday evening ... fortunately, I quadrupled the recipe (there was seven of us) because people were having thirds!! This is a keeper-repeater. Love it ... maybe too much??!!


almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I served it at a party recently, as well. No leftovers!


almost 4 years ago MySocialChef

Thanks. Love seeing notes like this!


almost 4 years ago sygyzy

Made these tonight for some guests and they couldn't be simpler or more delicious. Really good recipe!


about 4 years ago lorinarlock

I made these for a party and they were a huge hit! I have a little of the "aioli" left and am considering using it to marinade chicken. Can only imagine how tasty that combo will be.


about 4 years ago Bevi

These were delicious and so easy. I am doubling the recipe for July 4th. This time I am using a medley of purple, red, and white potatoes.


about 4 years ago jazzdad

So nice I've made it twice


about 4 years ago marynn

OK--I am a bit slow. But I made this today even with the oven out of commission. I wrapped a sheet pan with HD foil and proceeded apace on the outdoor gas grill. The potatoes roasted superbly. Reasoning with myself that the crispy bits of potato along with the creamy inside both need to be preserved, I held off dressing the potatoes until just before serving. And, oh, yes, French breakfast radishes are way too good in this dressing, as well as young scallions.

Wouldn't some grilled flank/skirt steak be great with this salad and extra dressing? A tad of hoseradish?

Many, many thanks, MSF, you rocked this! It's even camp-able!