Spanish Roasted Potato Salad

Salads or soups makes a super filling evening dinner and i love salads very much. Obviously twice a week, i never fail to make salads. One of my recent favourite aka our family favourite is this Spanish Roasted Potato Salad. Anything with potatoes goes directly to your favourite food list, today's recipe goes for oven roasting potatoes. This salad goes for baby potatoes and trust me everyone at home went crazy once they saw this incredible salad. I picked this irresistible Spanish roasted potato salad from Food 52 contest. This salad ressembles almost like the famous Spanish patatas bravas. Usually Patatas bravas are often served as a tapa in bars. It typically consists of white potatoes that have been cut into irregular shapes of about 2 centimeters, then fried in oil and served warm with a sauce such as a spicy tomato sauce or an aioli. This dish is commonly served in restaurants and bars throughout Spain

This oven roasted potato salad is definitely a healthy version of Patatas Bravas, baby potatoes cut as two pieces or quarters coated with a simple spice mix goes for oven roasting. Seriously instead of frying this roasted potatoes works awesome. Not to forget, this salad goes for a mayonnaise, lemon juice, chopped garlic and dijon mustard dressing to serve with this oven roasted potatoes.When served at room temperature or chilled, trust me this salad simply rocks. Am running my second week of blogging with Food 52 Weekly contest as theme, We, marathoners are supposed to check this Site
to pick and cook three different dishes for this week's blogging marathon. I picked two more different dish and stay tuned to know what i chosed.

1/2kg Small Potatoes (white or red)
3tbsp Olive Oil
Salt
1/2tsp  Pepperpowder
4nos Garlic cloves (finely chopped)
4tbsp Mayonnaise
1tbsp Lemon Juice
1tsp Dijon Mustard

Preheat the oven to 400 degrees. Slice the potatoes in half or quarters into a bowl.

Add 2 tablespoons of the olive oil, salt and the pepper.

Mix everything well and spread them as single layer over a baking sheet .

Bake the potatoes for45 - 50minutes flipping twice during baking until they turns golden brown.

Remove out of the oven and allow to cool completely.

Meanwhile, take the remaining 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard.

Mix and pour over the cooled potatoes.

Serve as salad or as a starter.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57