
Crispy Fingerling Potatoes and Homemade Aioli
- SERVES: 2
- PREP: 5 minutes
- TOTAL TIME: 35 minutes
French fries, who?
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.
For the Aioli:
- 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
For the Crispy Fingerling Potatoes:
- 1 ½
pounds fingerlings, scrubbed and halved lengthwise
- 3
tablespoons olive oil
- 1
teaspoon kosher salt
- ½
teaspoon freshly ground black pepper