Crispy Twice-Cooked Potatoes with Paprika Mayo

Name: Crispy Twice-Cooked Potatoes with Paprika Mayo
Prep time: 10 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 2 1/2 lb. small Yukon gold potatoes (not babies); Kosher salt; Freshly ground black pepper; 1/4 c. extra-virgin olive oil; 1/4 c. vegetable oil; 3/4 c. mayonnaise; 1 large garlic clove, finely chopped; 3/4 tsp. sweet paprika

By Dawn PerryPublished: May 11, 2016

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Crispy Twice-Cooked Potatoes with Paprika Mayo Recipe

Mary Britton Senseney, Food Styling By: Marian Cooper Cairns

Yields:

8 serving(s)

Prep Time:

10 mins

Total Time:

1 hr 20 mins

Channel Spanish tapas with crispy potatoes and aioli for dipping.

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Ingredients

2 1/2 lb. small Yukon gold potatoes (not babies)
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
3/4 cup mayonnaise
1 large garlic clove, finely chopped
3/4 tsp. sweet paprika

Directions

1. Step 1Place potatoes in a large pot; cover with cold salted water. Simmer until potatoes are tender when pierced with a sharp knife, 18 to 22 minutes. Drain and cool until able to handle.
2. Step 2Preheat oven to 450 degrees F. Combine oils in a 9"-x-13" or other shallow 3-quart baking dish. Use your hands to break potatoes into roughly 2" pieces; add to baking dish and gently toss to coat. Season with salt. Roast, turning halfway through, until deeply golden brown and crispy, 30 to 35 minutes. Season with salt.
3. Step 3Meanwhile, whisk together mayonnaise, garlic, and paprika in a bowl. Season with salt and pepper.
4. Step 4Serve potatoes warm with paprika mayonnaise alongside.