Molly Yehs Roasted Potatoes With Paprika Mayo Recipe On Food52

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ROASTED POTATOES WITH PAPRIKA MAYO



Roasted Potatoes with Paprika Mayo image

Provided by Molly Yeh

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds red potatoes, cut into 1/2-inch cubes
2 tablespoons unsalted butter, melted
1 cup mayonnaise
1/4 cup white vinegar
1 tablespoon paprika
2 teaspoons sugar
1 1/2 shallots, finely chopped
Chopped chives, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.
  • Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.
  • Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
  • When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!

PAPRIKA FRIES WITH DILL MAYO



Paprika Fries with Dill Mayo image

Provided by Molly Yeh

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons kosher salt, plus more to taste
2 pounds russet potatoes, cut into wedges
3 tablespoons neutral oil
1 tablespoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Greek yogurt
4 teaspoons grainy mustard
3 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper

Steps:

  • For the fries: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Stir the salt into a large bowl of cold water until dissolved, then add 1 cup ice cubes. Submerge the potato wedges and soak for 20 minutes. Drain the potatoes and pat them dry.
  • Toss the potatoes in the oil on the baking sheet. Bake, tossing halfway through, until browned, about 1 hour.
  • Combine the paprika, garlic powder and onion powder in a small bowl. When the potatoes are done baking, toss with the spice mixture and season as desired with salt and pepper.
  • For the dill mayo: Meanwhile, combine the mayonnaise, yogurt, mustard and dill in a medium bowl. Season with salt and pepper. Serve with the fries.

ROASTED ROSEMARY POTATOES WITH MAYONNAISE



Roasted Rosemary Potatoes with Mayonnaise image

"This is one of my family's all-time favorites, and you won't believe how simple it is. You can alter it to fit whatever meal you dream up." -Melissa Graham, Savannah, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (about 2 pounds), peeled and cut into 1-inch cubes
1/2 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried rosemary, crushed
1 tablespoon water
1 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 268 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 499mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

MOLLY YEH'S ROASTED POTATOES WITH PAPRIKA MAYO



Molly Yeh's Roasted Potatoes With Paprika Mayo image

Categories     Potato     Side

Number Of Ingredients 7

1 pound red potatoes, cubed
1 tablespoon butter
1/2 cup mayonnaise
2 tablespoons white vinegar
1/2 tablespoon paprika
1 teaspoon sugar
1 shallot, chopped

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)

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