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United tates of america recipe | food network kitchen | food network

United tates of america recipe | food network kitchen | food network

By Alexander Ferreira
30’ Prep time
30’ Cook time
60’ Total time
268 Calories
6 Serving
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Position a rack in the upper third of the oven and put a baking sheet on the rack. Preheat the oven to 450 degrees F for at least 10 minutes. Halve the potatoes lengthwise and toss them with the olive oil in a large bowl. Carefully remove the baking sheet from the oven. Using tongs, arrange the potatoes cut-side down on the hot baking sheet. Sprinkle with the thyme, celery leaves, bell pepper strips, half of the lemon juice and 2 teaspoons salt. Roast until the potatoes are tender and golden, 25 to 35 minutes.
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Step 2

Meanwhile, combine the sliced celery and scallions in a small bowl. Whisk the mayonnaise, hot sauce and the remaining lemon juice in another small bowl.
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Step 3

Use a spatula to carefully transfer the potatoes to a cutting board. Cut each potato into 2 or 3 pieces. Arrange the potatoes by color on a platter and top with the red peppers and the celery-scallion mixture. Serve with the spicy mayonnaise.

Ingredient

  • Mayonnaise
    Mayonnaise
  • Hot sauce
    Hot sauce
  • Thyme
    Thyme
  • Bell pepper
    Bell pepper
  • Scallions
    Scallions
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Celery leaves
    Celery leaves
  • Large blue or purple potatoes
    Large blue or purple potatoes
  • Large red-skinned potatoes
    Large red-skinned potatoes
  • Large yukon gold potatoes
    Large yukon gold potatoes
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