Prep Time
1h 15 min
Yields
4 servings
A brunch side bursting with flavour.
ADVERTISEMENT
ingredients
Kosher salt and freshly ground black pepper
2
lb(s) red potatoes, cut into 1/2" cubes
2
tbsp unsalted butter, melted
1
cup mayonnaise
¼
cup white vinegar
1
tbsp paprika
2
tsp sugar
1 ½
shallots, finely chopped
Chopped chives, for garnish
ADVERTISEMENT
directions
Step 1
Preheat the oven to 450ºF.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.
Step 5
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!