INGREDIENTS
- 1 1/2 pounds (3 large) Yukon Gold or other yellow potatoes cut into cubes a little smaller than ½ inch
- 5 tablespoons olive oil, divided use
- 4 tablespoons Red Chile Adobo
- 3 large garlic cloves, peeled
- 1/2 cup mayonnaise, store-bought or homemade
- A little Mexican hot sauce (like Valentina or Tamazula)
- A little finishing salt (like Maldon)
- A handful of cilantro leaves
INSTRUCTIONS
Heat the oven to 400 degrees. Spread the potatoes onto a rimmed baking sheet, drizzle with 2 tablespoons of the olive oil and toss to coat. Roast for 10 minutes, until the potatoes are nearly tender, then remove from the oven, add the Adobo and stir until the potatoes are evenly coated. Return to the oven and roast for 10 minutes longer, until the potatoes are fully tender and browning on the edges. (If you have a convection feature in your oven, use it during the last few minutes of roasting.) |
While the potatoes are roasting, place the garlic in a small, microwave-safe dish, cover with water and microwave at 100% for 1 minute. Drain, very finely chop the garlic and scoop into a small bowl. Add the mayonnaise and 2 tablespoons of the olive oil. Whisk until thoroughly combined. Taste and season with a little salt if it needs it.
Remove the potatoes from the oven, drizzle on the remaining 1 tablespoon of the olive oil and toss to give the potatoes a shiny appeal. Scrape into a serving dish, drizzle with the garlicky mayo and hot sauce. Sprinkle with salt, scatter on the cilantro leaves and you’re ready to serve.
