Sunday, June 1, 2014

Crispy Potatoes with Spicy Aioli



Do you love potatoes?

We sure do! My whole family are potato freaks lovers. Although I don't think there has ever been anyone on the planet that loved potatoes as much as my father did. It was not unheard of for him to make an entire meal of just potatoes. Mashed, baked, he didn't care. Just give him a plate of buttered up spuds and he was a happy camper!


Now days I try to find new ways to prepare those lovely taters. 

Don't get me wrong. It is hard to beat a big ol' baked potato right off the grill, and if you have never baked a potato on a grill run do not walk to your local grocery store, oil a couple big guys up, a slap them on the grill. Cook them over indirect heat for about an hour and you will have the best baked potatoes you have ever tasted! We even grill them in the winter because we love them so much!

However, for this recipe, I cooked them in the oven. I am sure you could do these on the grill if you wanted to. Just place some foil on the grates to help hold the tater together. 

I got the idea for this dish on Food Network. Micheal Symon made something very similar to this, but he fried his. I decided I wanted to go just a bit healthier by baking them, so I combined my Crash Hot Potatoes with his spicy ailoi. You can check out his original recipe here if you like.

We, of course, loved this recipe. I was surprise that Kevin was able to wait for me to take the picture before he pounced on the plate and gabbed 3 of these bad boys for himself. 

I did have leftover sauce, so if you need to make more for your gang feel free to throw a few more in the pot and go to town with that spicy aoili. I made these for the kids the next time they came over. 

The consensus?

They are the BOMB!!




Crispy Potatoes with Spicy Aioli

Bobbi's Kozy Kitchen
Published 05/23/2014
Crispy Potatoes with Spicy Aioli

Ingredients

  • 1 pound baby Yukon gold potatoes
  • 1 cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 1 lime, zested and juiced
  • Kosher salt
  • Extra virgin olive oil, for drizzling
  • Chive (or green onions), snipped, for garnish

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of salted water to a boil. Add the potatoes and cook them until they are fork-tender.
  3. Meanwhile, in a small bowl, mix the mayo, Sriracha, smoked paprika, garlic, lime zest and juice, and some salt to taste. Combine well and put in the refrigerator to let the flavor meld.
  4. On a baking sheet, drizzle the olive oil. Place the potatoes on the baking sheet leaving room between each potato.
  5. With a potato masher, gently press down each potato until it slightly mashes. Brush the tops of each crushed potato with more olive oil. Sprinkle them with salt and pepper.
  6. Bake for 20-25 minutes until golden brown.
  7. Remove the potatoes from the oven and place them on a plate. Drizzle with the aioli and garnish with the snipped chives.
Yield: 6 to 8
Prep Time: 25 mins.
Cook time: 25 mins.
Total time: 50 mins.
Tags: chive, garlic, lime, mayonnaise, potato, Side Dishes, sriracha

6 comments:

  1. Oooooo those look sooo yummy! Great recipe that I can't wait to try :)

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete
  2. If you want to save time, put the baby potatoes in a bowl, cover them with water and microwave them for exactly 10 minutes. Then proceed with the rest of the recipe starting with the drizzling and smashing.

    ReplyDelete
    Replies
    1. Since I used smaller potatoes it didn't take much longer to boil them on the stove top, but I can see this being a huge time saver with bigger potatoes!

      Delete
  3. Spicy ailoli sounds wonderful :) Love these.I'm a complete potato lover too!

    ReplyDelete
    Replies
    1. It is really good on sandwiches too :)

      Delete