Garlicky Roasted Potato Salad
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&M —The Editors
Serves: 3-4
Prep time: 20 min
Cook time: 40 min
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1
pound pound small Potatoes (white or red)
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3
tablespoons Olive Oil
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1 1/4
teaspoons Salt
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1/2
teaspoon Ground Black Pepper
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4
Cloves of Garlic finely chopped
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4
tablespoons Mayonnaise
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1
tablespoon Lemon Juice
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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!
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That is no alioli, it's sacrilege!
This was absolutely delicious! Super easy and a crowd pleaser.
Loved it(!) but I'd reduce or leave out the salt next time.
Don’t get me wrong, this is delicious as written, but you will want to isolate yourself for a good day after eating the raw garlic. I’d cut the garlic in half or roast it if you plan to be in society soon after eating.
Can any of this be done in advance (like the day before)?
Yes, you can make the dressing the day before. I've experimented with roasting the potatoes the day before and reheating them, but they're not very good that way.
This was awesome! Used 1 & 1/2 lb. potatoes and the amount of dressing was just right. Funny - I literally just bought some Garlic Aioli Mustard from Trader Joe's but this dressing/sauce was so easy to make I doubt I'll be buying that again and use this one for other things (maybe just making it a little thicker). Served with burgers. Nice "Fall" potato salad. Thanks!
I just made it but added fresh green chile pepper and cayenne pepper so it's not quite the same but it was delicious altho spicier than the one here.
Wonderful idea to roast potatoes for potato salad. My dressing was mayo, dijon, roasted garlic and one chipotle pepper, mashed. Chopped some green onions and OMG!!!!! My husband declared it the best potato salad he's ever had!!!!!!!
Amanda is a co-founder of Food52.
Thanks for sharing -- glad you liked it!
I used two pounds of potatoes to the same ratio of dressing, and this was still WAY too garlicky. I added some fresh parsley and let it sit overnight to mellow out, but it was still way too much. Next time I'd cook the garlic.
This was great – but rather than use 4 cloves of raw garlic, I roasted 6 cloves of garlic in foil & EVOO along with the potatoes in the oven. I smushed and added the roasted garlic to the aioli for a sweet, rich flavor.
Amanda is a co-founder of Food52.
Great idea.
I'm one of the few that didn't enjoy this. I am a BIG spice, BIG flavor person and yet, my mouth screams, "too much garlic, too much lemon". I can't remember feeling that way before. I feel I owe an apology to the potatoes, which came out of the oven, smelling and looking like little chunks of heaven; then I obliterated their own deliciousness with this sauce. It helped me remember, enhance, don't napalm.
Mouthwatering! I write a CSA newsletter with links to fabulous recipes and this one will definitely be shared this week! Thanks!
This was absolutely wonderful.
Love garlic, love mayo! So far I've tried the dressing on potatoes, bratwurst, mixed with tuna and olives on a sandwich, on my finger...yum!
Just made this yesterday for the first time for a buffet-style dinner party (not always a good idea), doubling the recipe, and by the time I went to get my plate, it was all gone! Of course I sampled it before I put it out.
Excellent, excellent, and not what anyone expected from a potato salad. I echo the recommendation that you must gradually add the mayo mix to the potatoes so that you only have as much as you need! It was about 2 tablespoons too much on the doubled recipe.
This was really good although I think next time I'll use 2 instead of 3 cloves of garlic. It was REALLY strong!!
This was perfect!
you should remove the 'germ' before you mush the garlic and mixed with mayo. the intense flavor is in the 'germen' and 4 cloves if you don't like garlic are too much. 2 will be enough.
perfect
How can I reheat this if I have leftovers?
Trena is a trusted source on general cooking.
If I anticipate I'll have leftovers, I don't dress all of the roasted potatoes. However, they do taste delicious out of the fridge or at room temperature.
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