There is this one little step to getting the finest, crispiest roasted potatoes: Boiling in salty water first. It seasons the potatoes all the way through in a way that a cloak of fat and salt on a raw potato can’t. But maybe more importantly, boiling brings some of the potatoes’ gelatinized starches to the surface, so they get even crispier in the oven. Molly wisely has you make double the dressing so you can dip other things in it at a Super Bowl party, or use it to dress a salad another day (maybe this time with eggs or tuna or another friend of mayo). Of course, you can halve the dressing if you prefer. But you’ll miss it when it’s gone. Adapted slightly from Food Network's Girl Meets Farm. —Genius Recipes
Bring a large pot of heavily salted water to a boil (Molly uses about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry with a clean towel. Tossing the potatoes back into the drained, still-hot pot briefly can also help some of the excess moisture steam away.
Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs or a thin spatula. Roast until the potatoes are dark brown and crispy, 30 to 45 minutes, tossing halfway through. If the potatoes are sticking stubbornly, don’t fuss with them too much—let them keep browning and crisping till they release from the pan.
Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
You have two choices for serving: You can either serve the salad warm right away, or, if you want to be able to set it out at a party and stay creamy and crunchy for longer, let the potatoes cool before dressing. When ready to serve, toss the warm or cooled potatoes with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!
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