Spanish Roasted Potato Salad

By • May 26, 2010 • 99 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
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.
Jump to Comments (99)

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

Comments (99) Questions (3)

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5 days ago jones

Had 1.5lbs of small potatoes so I decided to try this recipe, but I followed the recipe as written, that is, for 1lb of potatoes. First thing I noticed was that there was an excess amount of olive oil to coat the potatoes, I think half the amount would have been plenty for my 1.5 lbs of potatoes. Secondly, there was way too much mayo. The amounts for that can be halved or even divided by 3 if you want to make it lighter.

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15 days ago Maia Rossini

Just needed to say thank you for this recipe - have made it countless times this summer and every time I serve it, I get another round of "Can you send me that recipe?" from my guests. Perfect.

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5 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!

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5 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!

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3 days ago alison

Could n´t agrre with Lady Gofre more, I have lived in Madrid for 34 years and potatoes with garlic mayo are ...patatas al alioli...and bravas are fried potatoes with hot spicy toamtoe sauce.

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5 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.

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6 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.

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7 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...

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8 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!

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9 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.

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10 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!!!!

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11 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.

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11 months ago chikat

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

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about 1 year 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!

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about 1 year 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!!

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about 1 year ago Mikee

This was amazing!

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about 1 year ago Chloe8

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

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over 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

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over 1 year ago Cikgu Katie

Unbelievably simple and delicious!!

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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!

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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.