2/3cupmayonnaise(Veganaise works fine, for the vegans in the "hizzouse")
1/3cupfresh cilantro, chopped
1/3cupfresh red onion, chopped fine
Preheat the oven to 375º. Toss the bite-sized potatoes in the oil until coated well. Mix together your spices in a separate bowl. Add the spices, about 1/4 of the mixture at a time, until coated liberally (you may not use ALL the spices, but you do want the potatoes to be pretty dern covered).
Roast for 30 minutes then flip with a spatula. Roast another 15-20 minutes, or until beautifully golden brown and crispy. As long as you don't <i>burn</i> the potatoes, you'll be good.
Remove from the oven and scrape potatoes into a large heatproof bowl. Let cool for about 3-5 minutes or until they're no longer <i>hot</i> but very, very warm. Meanwhile, mix together the mayo, cilantro, and red onions. Scrape this mixture into the potatoes once you've allowed them to cool briefly and fold until coated in the mayonnaise-herb mixture.
Serve warm or at room temperature, but not cold. Tada!
Herb Roasted Potato Salad
Amount Per Serving (5 g)
Calories 513Calories from Fat 306
% Daily Value*
Saturated Fat 4g25%
Vitamin A 194IU4%
Vitamin C 27mg33%
* Percent Daily Values are based on a 2000 calorie diet.