Quick and Easy

Molly Yeh's Roasted Potatoes With Paprika Mayo

January 30, 2019
Photo by Ty Mecham
Author Notes

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

Watch This Recipe
Molly Yeh's Roasted Potatoes With Paprika Mayo
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 4
  • Kosher salt and freshly ground black pepper
  • 2 pounds red potatoes, cut into 1/2-inch cubes
  • 2 tablespoons unsalted butter, melted
  • 1 cup mayonnaise
  • 1/4 cup white vinegar
  • 1 tablespoon paprika
  • 2 teaspoons sugar
  • 1 1/2 small shallots, finely chopped
  • Chopped chives, for garnish
In This Recipe
  1. Heat the oven to 450°F.
  2. 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.
  3. 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.
  4. Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
  5. 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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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Creative Director Kristen Miglore.