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You guys know that one of my favorite things to eat is aioli (aka fancy mayo!)—especially when it’s homemade. While aioli paired with anything will make it infinitely better, there’s nothing quite as irresistible as eating it with its best friend, POTATOES! I like using fingerlings because they are small and cook faster, and they get soooo super crispy that you’ll be like French fries, who??? My trick to ultra crispy town is to pre-heat the sheet pan in the oven—this gives them head start on getting seared that beautiful golden brown.
1 egg
1 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon sherry vinegar (lemon juice works in a pinch as well)
1 tablespoon minced garlic
½ teaspoon kosher salt, plus more to taste
1 ½ pounds fingerlings, scrubbed and halved lengthwise
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Yet another reason to love your thighs.
This easy hors d’oeuvres is SO good.
This Indian takeout classic is so tender, it's like buttah.
A slightly different take on cinnamon rolls.
