Crispy Roasted Potatoes With Roasted Garlic Aioli

Ingredients

Aioli

2 Heads of Garlic - cloves peeled

~1-2 C Oil (grape seed or olive oil)

2 Egg Yolks

1 Tbsp Dijon Mustard

Juice of 1/2 a Lemon

Salt and Pepper - to taste

Roasted Potatoes

~4 lbs Yukon Gold Potatoes (could use other potato types as well)

1 Tsp Baking Soda

2 Tbsp Kosher Salt

1/2 C Olive Oil

1 Tbsp Freshly Cracked Black Pepper

1 Tbsp Fresh Rosemary - Finely Chopped

Garnish

Fresh Chives

Freshly Grated Parmigiano Reggiano

Preparation

These roasted potatoes get so crispy. Feel free to add whatever herbs or seasonings you want. Also, use more potatoes than you think and cut them into much larger chunks than you want (they will get smaller).

1. Make the garlic confit for the aioli. Preheat the oven to 250 F and place the garlic cloves in an oven save dish. Cover the garlic with oil and place in the oven for 2 hours.

2. Let the garlic and oil cool a little before transferring to a sealable container and storing in the fridge. Do not store at room temperature. Use within 2-3 weeks.

3. To make the aioli place the egg yolks, mustard, lemon juice, and 2-4 roasted garlic cloves in a container suitable for an immersion blender. Slowly stream in 1/2 C of the roasted garlic oil as you blend with the immersion blender. Salt and pepper to taste. Store in the refrigerator.

4. For the potatoes, bring about 3L of water to a boil and preheat the oven to 450 F. While you wait for the water to boil, peel and dice potatoes into about 2 inch chunks (bigger chunks are better).

5. Once the water is boiling, add the baking soda, salt and potatoes and stir. Bring back to a boil and cook for ~10 minutes or until potatoes can be pierced with a sharp knife with little resistance.

6. While the potatoes are boiling. Place the olive oil, pepper and rosemary in a pan and sauté for a few minutes to infuse the oil (just don’t burn the rosemary). Strain the oil to separate the oil from the solids, but save both!

7. Drain the potatoes and let them dry for a couple minutes before tossing in a large bowl with the infused oil. Place on a greased baking sheet and bake for 20 minutes untouched. Then flip the potatoes and bake for an additional 20-30 minutes. Flipping a couple of times during the process.

8. When the potatoes are done, immediately transfer to a large bowl and toss with reserved pepper/rosemary and salt to taste.

9. Serve with aioli and garnish with some freshly grated Parmigiano Reggiano and chopped chives. Enjoy!