United Tates of America

Total Time:
1 hr
30 min
30 min

6 to 8 servings

  • 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
  • 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.

  • 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.

  • 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.

  • Photograph by Sam Kaplan

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    This recipe is featured in:

    4th of July