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

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.

Author: Haley

Roasted Potatoes with Paprika Mayo

📖 Recipe