Serve these roasted potatoes warm and they will meld into a patatas bravas-like warm-crispy-saucy thing. Or, if you want to set them out at a party, let the potatoes cool before dressing so they stay crisp. Either way, as Molly Yeh says, “This is really kind of just a bowl of salty enough fries with mayo that you can eat with a spoon.” SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 4 Prep time: 30 min Cook time: 30 minINGREDIENTSKosher salt and freshly ground black pepper2 pounds red potatoes, cut into 1/2-inch cubes2 tablespoons unsalted butter, melted1 cup mayonnaise1/4 cup white vinegar1 tablespoon paprika2 teaspoons sugar1 1/2 small shallots, finely choppedChopped chives, for garnishFULL RECIPE ►►https://f52.co/2FYs0BwCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
