Saucy Roasted Potatoes. Photo by Deb Lindsey for The Washington Post.

Saucy Roasted Potatoes (Serves 8)

The small, round, yellow-fleshed potatoes sold in mesh bags are perfect for this rendition of Spanish patatas bravas.


680g very small yellow-fleshed round potatoes

3 tbs extra-virgin olive oil 

coarse or flaky sea salt

crushed red pepper flakes

1/4 cup mayonnaise

3 tbs red pepper sauce


Rinse and drain the potatoes.

Spread them on a rimmed baking sheet; drizzle with the olive oil and sprinkle with a pinch or two of salt and pepper flakes. 

Roast in a 230degree oven for 8 to 10 minutes, or until just tender.

Meanwhile, whisk together the mayonnaise and red pepper sauce.

Transfer the potatoes to a serving bowl. 

Top with spoonfuls of the mayo-pepper sauce and an optional sprinkling of chopped chives.