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  • Jeremy LaLonde

Spicy Roasted Potato Salad

This was inspired by the fine folks over at Thug Kitchen - but I made up an entirely new spicy sauce instead of their awesome herb sauce. Make a huge batch and eat over a few days as a side (or a main if you’re into that sort of thing).

Serves: Should make 6-8 side servings.


INGREDIENTS:

2 pounds of potatoes, chopped. Use whatever you got - I used baby potatoes

1/2 onion, chopped

2 cloves garlic

1 tsp cumin

1 tsp paprika

1 tsp chilli powder

1/4 cup balsamic vinegar

1/4 apple cider vinegar

2 tbsp lemon juice

2 tbsp water

1 tbsp whole grain mustard (regular mustard is fine)


DIRECTIONS:

Put your potatoes into an Air Fryer at 400 F for 12-15 minutes. Shake once or two during. If you are using an even put it up to 425 F for the same time. Just keep checking ‘em to make sure they don’t burn.


While that’s happening put everything else into a magic bullet or blender. Grind it all together and let it sit so the flavours can gel.


When the potatoes are done put them into a bowl, pour the sauce over and toss ‘em to get them evenly coated. Let it sit on the counter for at least an hour to maximize the flavour and then SMASH THEM INTO YOUR MOUTH.


TIPS:

These will store wonderfully in the fridge - you don’t even need to warm them up. The flavours will actually get even stronger the longer you leave ‘em.


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