Roasted Potatoes with Garlic Lemon Mayo

Photo by Stephanie Knewasser

From the kitchen of Jaime Barkwell

Chop or slice russet or red potatoes.

Toss with:

olive oil

garlic, minced

salt, generous amount

Arrange single layer on baking sheet.

Bake @ 400 – 450, 15-20 minutes.

Flip potatoes over.

Spray pan with oil.

Roast another 15-20 minutes.

GARLIC LEMON MAYO:

I don’t measure, so these amounts are just a guideline.

Taste as you go, adding garlic a little at a time.

Stir together:

1 c mayo, regular or reduced fat

juice from 1 large lemon

3 garlic cloves, minced

1/8 tsp salt

Serve on the side.

NOTE

  • Great with burgers, sliders or sandwiches.

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