Salt & Vinegar Roasted Potatoes with Smoky Garlic Mayo
Ingredients
The Potatoes
-
2
lbs
small red potatoes
-
1
cup
white vinegar
-
2
tsp
Kosher salt
-
1
Tbsp
olive oil
-
to taste
freshly cracked pepper
-
1
Tbsp
chopped chives (optional)
The Smoky Garlic Mayo
-
⅓
cup
mayonnaise
-
1
small clove
garlic
-
¼
tsp
smoked paprika
-
⅛
tsp
Kosher salt
Instructions
- Wash the potatoes and add them to a large pot with vinegar and enough water to cover them.
- Add ½ Tbsp Kosher salt and bring to a boil. Cook for 10-15 minutes until fork-tender but not falling apart.
- Drain the potatoes and let them cool slightly.
- Preheat the oven to 400ºF and prepare the smoky garlic mayo by mixing minced garlic, mayonnaise, smoked paprika, and ⅛ tsp Kosher salt in a bowl. Refrigerate until needed.
- Slice the cooled potatoes into ¼ to ½-inch thick rounds and place them on a baking sheet.
- Drizzle olive oil over the potatoes and toss to coat. Season with cracked pepper and a pinch of Kosher salt.
- Roast the potatoes for about 30 minutes, stirring halfway through, until golden brown.
- Season the potatoes again with Kosher salt and sprinkle with chives if desired.
- Serve with smoky garlic mayo drizzled on top or on the side for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
330
Total fat
18g
Total carbohydrates
37g
Total protein
5g
Sodium
1396mg
Cholesterol
0mg
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