United Tates of America (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 pound large blue or purple potatoes |
3/4 pound large red-skinned potatoes |
3/4 pound large yukon gold potatoes |
3 tablespoons extra-virgin olive oil |
6 sprigs thyme, leaves stripped |
1/2 cup celery leaves, coarsely chopped, plus 2 stalks celery, thinly sliced |
1 red bell pepper, cut into 1/2-inch-wide strips |
juice of 1 lemon |
kosher salt |
1 bunch scallions, sliced |
1/2 cup mayonnaise |
1 teaspoon hot sauce |
Directions:
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.
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.
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.
4. Photograph by Sam Kaplan
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