Every weekend I wake up craving roasted potatoes, and more often than not I crave them at some point during the week, too.
There are few things better than a perfectly crisp potato dipped in a sauce of some kind. I prefer a creamy one. This recipe is great because not only can these roasted potatoes be a great breakfast addition, but they’re great as a dinner side too.
Perfectly seasoned with salt and pepper, and a bit of paprika to compliment the paprika mayo, these babies are winners. For the paprika mayo is a nice balance of spices, a perfect compliment to the potatoes.
ALSO, this is such a simple recipe that is hands-off for the majority of the time, so easy peasy lemon squeezey. Hope you all enjoy! Good luck refraining from eating all of these straight off the tray.
📖 Recipe
Roasted Potatoes with Paprika Mayo
INGREDIENTS
- 2 lbs yukon gold potatoes
- 1 tablespoon fresh parsley chopped
- 1 tablespoon paprika
- 1 cup mayo
- 1 lemon
- 1 garlic clove minced
- 1 - 2 tablespoon olive oil
INSTRUCTIONS
- Cut potatoes into 1 inch pieces (or you can quarter them if you like the pieces bigger, just increase the cooking time) and boil in salted water until they’re tender - approx. 5-10 minutes depending on the size you cut them.
- Strain the potatoes and drizzle with olive oil, salt and pepper. Bake at 450℉ for 30-45 minutes, mixing every 10-15 minutes.
- In the meantime, combine the mayo, paprika, juice of ½ a lemon, minced garlic, salt and pepper in a bowl — stir to combine.
- When the potatoes are done, sprinkle with chopped parsley and a bit of paprika. Serve with the paprika mayo.
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