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Appetizers & Snacks, Kid-Friendly, Side Dishes

Roasted Potatoes with Spicy Mayo

Ninja Test Kitchen
Recipe by Ninja Test Kitchen

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  • Prep 15 mins
  • Total 40 mins
  • Easy
  • Serves 6

Compatible with

Allergies

  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Cooking mode

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  • 1 pound baby potatoes, cut in quarters
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons hot paprika, divided
  • 1 tablespoon plus 1 teaspoon smoked paprika, divided
  • 1 tablespoon plus 1 teaspoon garlic powder, divided
  • 4 teaspoons kosher salt, divided
  • 1/2 cup mayonnaise
  • 2 tablespoons sundried tomato paste
  • 2 tablespoons sherry or white wine vinegar
  • 1/2 cup fresh parsley, finely chopped, for garnish

Utensils

  • Large Bowl
  • Step 1

    In a large mixing bowl, toss the potatoes in olive oil, 2 teaspoons hot paprika, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, and 2 teaspoons salt. 

  • Step 2

    Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting the temperature to 360°F, and setting the time to3 minutes. Select START/PAUSE to begin. 

  • Step 3

    After 3 minutes, place seasoned potatoes on crisper plate; reinsert basket. Select AIR FRY, set temperature to 360°F, and set time to 25 minutes. Select START/PAUSE to begin. 

  • Step 4

    Halfway through cooking, select START/PAUSE to pause cooking. Remove basket from unit and toss potatoes. Reinsert basket and select START/PAUSE to resume cooking. 

  • Step 5

    While potatoes are cooking, mix together mayonnaise, tomato paste, vinegar, and remaining seasonings in a small bowl. 

  • Step 6

    When cooking is complete, garnish potatoes with parsley and serve with mayo.