Switch up your Thanksgiving spread: Try Molly Yeh’s roasted potatoes with paprika mayo
Mashed potatoes always sound great around Turkey Day. But have you ever thought about switching up your potato serving style?
“Girl Meets Farm” star Molly Yeh’s roasted potatoes with paprika mayo are the perfect non-mashed potato side for Thanksgiving.
Yeh’s recipe is included in “Food52 Simply Genius: Recipes for Beginners, Busy Cooks Curious People”, a cookbook by Kristen Miglore that was released earlier this year.
The process involves boiling and roasting potatoes to create a dehydrated layer of gelatinized starch on the potatoes so they become crispier while roasting in the oven. And, boiling them in salted water seasons them from the inside out to begin with.
If you’re ready to take a step away from the traditional Thanksgiving dish, try Yeh’s recipe.
Serve Ina Garten’s brown butter skillet cornbread instead
Frozen food, deals and memberships:How to save money on groceries by shopping strategically
Molly Yeh’s roasted potatoes with paprika mayo
Serves: 4 (plus extra dressing)
Ingredients:
- Salt and freshly ground black pepper
- 2 pounds red potatoes, scrubbed and 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
- 2 to 3 tablespoons minced shallot, to taste
- Chives, for garnish
Instructions:
- Boil the potatoes: Heat the oven to 450°F (230°C). Bring a large pot of well-salted water (it should taste quite salty, almost like seawater) to a boil. Add the potatoes (lower them in carefully with a colander or large strainer cp. 164 to prevent splashing) and cook until slightly fork-tender but not falling apart, 6 minutes. Using oven mitts, strain the potatoes into a colander in the sink, then toss the potatoes back into the empty, still-hot pot briefly to help some of the moisture steam away.
- Roast the potatoes: Scatter the potatoes on a sheet pan and season with salt and pepper. Drizzle the melted butter over the potatoes and toss to coat using a wide 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 mess with them—let them keep browning and crisping till they release from the pan.
- Meanwhile, make the dressing: In a small bowl, whisk together the mayonnaise, vinegar, paprika, sugar, and shallots. Finely slice the chives and set aside.
- Eat: When ready to serve, toss the warm potatoes with half of the paprika mayo (save the rest for salads, sandwiches, and dips). Taste and adjust, top with the chives, and serve.
To store: The roasted potatoes (dressed or not) are crispiest and creamiest the day you make them, but leftovers will keep in a sealed container in the fridge for a few days. Crisp them up in a nonstick skillet to reheat, adding a little olive oil if they’re looking dry. Extra paprika mayo keeps well in a sealed container in the fridge for a week.
Reprinted with permission from Food52 Simply Genius: Recipes for Beginners, Busy Cooks Curious People by Kristen Miglore, published by Ten Speed Press, animprint of Penguin Random House.
Check out these recipes to up your kitchen game:
- Hard-boiled eggs: Two easy ways to hard boil eggs to perfection
- Creamy risotto:Pearl couscous is the trick ingredient for creamy risotto
- Fried rice:The secret to making great fried rice at home
- Jambalaya:How to make Cheesecake Factory’s Cajun jambalaya pasta at home
- Mustard makes it better:How to use mustard not as a condiment but as an ingredient
- Pasta salad:Perfect every time: The only pasta salad recipe you’ll ever need
- Cranberry sauce:Three cranberry sauce recipes you need to try
- Sugar cookies:‘The best sugar cookie I’ve ever baked.’ Here’s the recipe.
- Kale can be tough:Raw kale can be tough. Here’s how salt can help