Roasted Potatoes with Paprika Mayo

I found this recipe on Food Network and have made it multiple times as it has quickly become a family favorite. I made them in the air fryer but will give the directions for oven roasted as well. This is a great gluten-free side dish for all of your gluten-free friends or in my case, our son Robby. Robby has been known to take seconds and even thirds of this dish so I always make plenty!

INGREDIENTS
2 pounds potatoes, diced- I used the small gold potatoes
1 cup of mayonnaise
1/4 cup white vinegar
1 Tablespoon paprika
2 teaspoons sugar
Salt
Pepper
Olive oil
for garnish-optional

FOR THE OVEN METHOD YOU WILL NEED
2 Tablespoons unsalted Butter

(Second picture are the potatoes before sauce went on)

DIRECTIONS
Place the diced potatoes in a bowl and drizzle with enough olive oil to coat them. Transfer them to the air fryer and fry at 400 degrees for 18 minutes stirring half way through. Keep in mind air fryers vary in size and temp. While the potatoes are frying you can make the sauce by combining the mayonnaise, white vinegar, paprika, and sugar in a small bowl and mix well.  When the potatoes are done transfer them to a serving dish, season with salt and pepper and stir. Add the sauce and stir again until well combined. Add chives if desired.  Serve immediately.

BAKED VERSION
Preheat the oven to 450 degrees.  Bring a large pot of heavily salted water to a boil, add the potatoes until slightly tender 4-6 minutes depending on the size of potatoes. Drain and pat dry.
Scatter the potatoes on a baking sheet, season with salt and pepper, drizzle with melted butter and toss to coat using tongs. Roast until dark brown and crispy 30 -45 minutes stirring half way through.
Make the dressing as directed as above and add to the potatoes when they are done roasting in the oven and transfer to a serving bowl.

Enjoy!