Ingredients:

  • 1 lb baby potatoes, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, finely minced
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. After washing the baby potatoes, pat them completely dry with a paper towel to ensure a shattering crust.
  2. In a large bowl, toss the halved potatoes with olive oil, kosher salt, black pepper, and garlic powder until every piece is evenly coated.
  3. Line a baking sheet with parchment paper and arrange the potatoes cut-side down, leaving at least half an inch of space between each potato.
  4. Roast in a preheated oven at 425°F (218°C) for 20 minutes until edges are deep mahogany-colored and the bottom is crisp.
  5. While the potatoes roast, combine mayonnaise, lemon juice, minced garlic, and parsley in a small bowl.
  6. Whisk vigorously until the dressing is velvety and smooth, then stir in salt and pepper to taste.