Monday, June 25, 2012
This is a slight adaptation of a recipe from Food52 for Spanish Roasted Potato Salad. I've added a couple of ingredients and after tasting, decided that this can be served warm, at room temperature or cold. Any way it's really good!
Find the original recipe here:
And here's my version:
For the potatoes:
2 pounds potatoes cut into 1 1/2 to 2 inch cubes (use Yukon Golds or redskins and don't peel them)
1 tsp salt
1 tsp black pepper
1/2 tsp sweet paprika
3 Tbl olive oil
Place the cut potatoes in a 9 x 13 roasting pan or baking dish. Sprinkle with the seasonings and olive oil and toss to coat.
Roast in a preheated 400F oven for 30 to 40 minutes, turning them a few times while roasting. You want them browned.
For the dressing:
1/2 cup mayo
3 cloves garlic, mashed in a garlic press
1 tsp Dijon mustard
Juice of 1/2 lemon
1/4 to 1/2 tsp sweet paprika
1/2 cup chopped flat leaf parsley
salt and pepper to taste
Combine the mayo, garlic, mustard, lemon juice, and paprika in a small bowl.
Place the warm potatoes in a medium bowl and add some of the dressing. You may not want to use it all, depending on you desire. Fold in the chopped parsley and season with salt and pepper.
Serve warm, at room temperature or cold.