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 would be well worth it.
I got my Visa, filled the car with gas and punched in the restaurant’s address into Paula, my GPS navigation device. All I kept thinking was “Paula, don’t fail me now!” Most of the food seemed pretty typical, except for these amazing roasted potatoes. I couldn’t get enough of them! I asked our waiter what was in them, and the only ingredient he would disclose was “garlic.” Undeterred, I asked another waiter and he said “mayonnaise.” Seems my fellow hombres 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. No trip to Jersey required! Enjoy!
Also a winner Food52
Recipe: Spanish Roasted Potato Salad
Ingredients
- 1 pound small potatoes (white or red — your choice)
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 4 cloves of garlic, finely chopped
- 4 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 1 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.
Number of servings (yield): 4
Meal type: dinner
Spanish Roasted Potatoes
i’ve had your potatoes, they are amazing! ..thanks for the recipe!
This sounds amazing – going to try this ASAP!
what is it with your family and the need for visas to either leave NYC or enter it?? hahaha
Sounds delish!
THE BEST! I’m a sucker for anything with mayo.
I like this recipe. I have made it for a family gethering event and my sister asked about ingredients…Also some of my costumers say that it’s very nice.Thanks
Mr Chef,
Silly question, ended up making this, def yummy. Although 40 min was how long I kept them plus the turning. They were still not ready? I’m accustomed to pouring water when baking other potato dishes. This I feel moistens them. Any tips for next round, or are you going to tell me to invest in a new oven?
PS. YOU ARE HYSTERICAL~