1 pound pound small Potatoes (white or red)
3 tablespoons Olive Oil
1 1/4teaspoon Salt
1/2teaspoon Ground Black Pepper
4 Cloves of Garlic finely chopped
4 tablespoons Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
A smart play on Spanish patatas bravas — fried potatoes with a garlic mayonnaise. Instead of frying the potatoes this healthier alternative has you roast them.
Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 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.
Food 52
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This recipe was most recently featured in
Boston Organics Newsletter No. 52 of 2013.