Salt & Vinegar Roasted Potatoes with Smoky Garlic Mayo

Name: Salt & Vinegar Roasted Potatoes with Smoky Garlic Mayo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 2 lbs small red potatoes; 1 cup white vinegar; 2 tsp kosher salt, divided; 1 Tbsp olive oil; freshly cracked pepper; 1 Tbsp chopped chives (optional); 1/3 cup mayonnaise; 1 small clove garlic; 1/4 tsp smoked paprika; 1/8 tsp kosher salt

User Reviews

4.8

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Calories
330 kcal
Course
Appetizer, Others
Cuisine
Vegetarian, gluten-free

Salt & Vinegar Roasted Potatoes with Smoky Garlic Mayo

Nancy Wheeler

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These Salt & Vinegar Roasted Potatoes are slightly tangy and feature Kosher sea salt for a pop of flavor and wonderfully crunchy texture.

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Ingredients

Servings

SALT & VINEGAR POTATOES

2 lbs small red potatoes $2.46
1 cup white vinegar $0.55
2 tsp kosher salt, divided $0.05
1 Tbsp olive oil $0.11
freshly cracked pepper $0.05
1 Tbsp chopped chives (optional) $0.32

SMOKY GARLIC MAYO

1/3 cup mayonnaise $0.37
1 small clove garlic $0.08
1/4 tsp smoked paprika $0.02
1/8 tsp kosher salt

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Instructions

Wash the potatoes well, then add them to a large pot along with the vinegar. Add enough water to just cover the potatoes, then add 1/2 Tbsp Kosher Salt. Place a lid on the pot and bring it to a boil over high heat.
Continue to boil for 10-15 minutes, or until the potatoes can be pierced with a fork, but are not falling apart. Drain the potatoes in a colander and allow them to cool slightly.
Preheat the oven to 400ºF. While the potatoes are cooling, prepare the smoky garlic mayo. Mince the garlic then combine it in a small bowl with the mayonnaise, smoked paprika, and 1/8 tsp kosher salt. Cover the bowl and refrigerate until ready to use.
Once the potatoes are cool enough to handle, slice the potatoes into 1/4 to 1/2-inch thick rounds. Place the sliced potatoes on a large baking sheet. Drizzle the olive oil over the potatoes, then toss the potatoes until they are evenly coated in oil on both sides. Season the potatoes with freshly cracked pepper and a pinch or two of Kosher salt.
Roast the potatoes in the oven for 30 minutes, stirring half way through, or until they are golden brown on both sides. Season once more with a pinch of kosher salt and a sprinkle of fresh chopped chives.
Serve the potatoes drizzled with the smoky garlic mayonnaise, or with the mayonnaise on the side for dipping.