I absolutely love roasted potatoes. What is simpler than, quartering some small potatoes, drizzle with olive oil and sprinkle with salt and fresh pepper, then throwing them in the oven. After about 45 mintues the outside is crisp and golden and the inside is soft and creamy. To me – that’s close to perfection.
Sunday night, I decided to do just that to serve with my crab cakes and benton’s bacon brussel sprouts. Whole foods packages bags of small yukon gold, red potatoes and purple potatoes, that are perfect for roasting.
To complement the potatoes, I took some inspiration from Spain. While there, we ordered patatas bravas a lot. Spanish patatas are potatoes cut into chunks like these, but fried instead of roasted. More times than not, they are served with a dipping sauce made with tomatoes and allioli. Well, I translate that into ketchup and mayonnaise. Of course I should have been traditional, but sometimes a girl is just hungry and wants to eat. :)
For the sauce I just mixed together two parts ketchup, one part mayo, a dash of Worcestershire sauce and salt and pepper. Try this with your next serving of french fries too. You won’t be disappointed.