Ms. Potato Head

I wanted to use up the last of my winter potatoes this afternoon and I couldn't think of a better way than by making a spicy, creamy roasted-potato salad. So I parboiled and then steam-dried five Yukon Golds before cooking them down in a hot oven until they got dark and chewy. Once cooled, I tossed them with a clove of finely-minced garlic, three chopped green onions, a small handful of shredded basil, some sunflower oil, the juice of half a lime, a couple teaspoons of chili flakes, and just enough grape seed oil mayonnaise to make it creamy.

We'll see what the old man thinks when he gets home from practice. I bet he eats the whole container.