Active Time: 20 Mins

Total Time: 1 hr



  • 2 pounds baby yukon gold potatoes
  • 1 garlic clove 
  • 1 lemon
  • 1 white onion


  • ¼ cup vegetable oil½ cup mayo
  • ¾ tsp smoked paprika
  • vinegar based hot sauce, to taste 
  • Kosher salt, Freshly ground black pepper

1. Preheat the oven to 450.

2. Cook the potatoes:

  • Place 2 pounds of baby yukon gold potatoes in a large pot, cover them with 3 quarts water and season with ¾ cup salt. I know, I know, that’s a ridic amount of salt, but I promise it’s the right amount. Bring to a simmer over medium high heat, and adjust the heat to maintain a simmer until the potatoes are tender when pierced with a fork but not so soft that they are falling apart, 5-10 minutes from when the water simmers. (This will vary greatly depending on how big your potatoes are so keep checking periodically for doneness.) Once the potatoes are just tender, drain them and let cool in the sink for a few minutes until able to handle.
  • While the potatoes cool, drizzle ¼ cup vegetable oil on a rimmed baking sheet, and carefully transfer the baking sheet to the oven to preheat for 4 minutes. This will allow the oil to heat up so that the potatoes don’t take as long to cook once they hit the oven. Carefully remove the hot baking sheet from the oven and rest it on the stove top. Add the cooled potatoes to the sheet, tearing them in half with your hands as you do so, or gently smashing them down onto the tray with the back of a spoon to expose some of their innards (this will ensure lots of crispy edges). Use tongs to turn and coat the potatoes in the oil. Season again with salt and freshly ground black pepper.
  • Return the potatoes to the oven and cook, turning the potatoes once or twice partway, until the potatoes are golden brown and crispy, 35-45 minutes.

3. Make the smother sauce:

  • While the potatoes crisp, in a large bowl, whisk together ½ cup mayonnaise, ¾ teaspoon smoked paprika. Stir in some hot sauce, starting with about a tablespoon, and tasting and adding more as you go until it has a nice vinegary kick of heat. (Since all hot sauces are not created equal, you’ll be the judge of how much you need.)
  • Finely grate 1 garlic clove and the zest of about ½ of a lemon into the sauce, whisk to combine. Cut the lemon into wedges for serving.
  • Peel and then thinly slice one medium white onion crosswise into rings. Use a mandoline if you have one--the thinner the better here, we’re looking for paper thin slices so their raw onion bite isn’t too intense. White onion is much more mellow than a yellow or red onion so don’t worry too much.

4. Toss and Serve:

  • Add the hot crispy potatoes to the bowl of smother sauce and toss well to coat. Transfer the potatoes to a serving bowl and top with the thinly sliced onions.
  • Finish with more freshly ground black pepper and finely grate the remaining lemon zest over top. Serve with lemon wedges.

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