MOLLY YEH'S ROASTED POTATOES WITH PAPRIKA MAYO
Steps:
- Heat the oven to 450°F. Bring a large pot of heavily salted water to a boil (Molly uses about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry with a clean towel. Tossing the potatoes back into the drained, still-hot pot briefly can also help some of the excess moisture steam away.
- Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs or a thin spatula. Roast until the potatoes are dark brown and crispy, 30 to 45 minutes, tossing halfway through. If the potatoes are sticking stubbornly, don't fuss with them too much-let them keep browning and crisping till they release from the pan.
- Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
- When ready to serve, toss the warm or cooled potatoes with half of the paprika mayonnaise (save the rest for dipping)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love