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Prep time
10 minutes
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Cook time
25 minutes
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Serves
2 to 3
Author Notes
When cravings hit, I know I’m not alone when I turn to crispy potatoes. Thinking of the match-made-in-heaven that is french fries and aioli, I decided to create a fun twist on the theme. I swapped aioli for a riff on the umami-packed Caesar-style dressing, and also in the process, roasted the hearty spears of Yukon gold potatoes in the oven until golden. Chile flakes bring a lingering heat, and fresh chives impart bright oomph to this dazzling snack. The potatoes are best eaten while still hot, though if you happen to have any leftovers (doubtful), just reheat them in a toaster oven. —Melina Hammer
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Ingredients
- For the aioli dip:
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1
large egg
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2
garlic cloves
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1 tablespoon
Dijon mustard
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5
anchovies
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2 teaspoons
white wine vinegar
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1 tablespoon
freshly squeezed lemon juice
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1/2 cup
extra-virgin olive oil
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Freshly ground black pepper, to taste
- For the potatoes:
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5
medium Yukon gold potatoes
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1 teaspoon
Aleppo chile flakes
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2 to 3 tablespoons
extra-virgin olive oil
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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2 tablespoons
fresh chives, roughly chopped
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Flaky salt, for garnish
Directions
- For the aioli dip:
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In a small high speed blender, blitz all dip ingredients together until creamy and uniform. Taste and adjust seasoning as needed. Transfer to a small bowl and refrigerate until ready to use.
- For the potatoes:
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Heat the oven to 400°F.
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Cut potatoes into chunky spears. Toss them in a generous amount of extra virgin olive oil and season with kosher salt, then arrange in a single layer on a sheet pan.
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Roast for 25 minutes, or until they are puffy in parts and golden. Turn them over and continue to roast until they are golden all over and give easily when pierced with a thin sharp knife.
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Transfer the roasted potatoes to a serving platter and scatter with flaky salt and chives. Serve alongside the aioli dip.
Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.
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