Spicy Potatoes with Garlic Aioli

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 3 lbs. Yukon Gold potatoes, cut into 1 1/2-inch cubes
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 1/8 tsp pepper
  • Aioli:
  • 1 1/2 cups mayo
  • 3 tbsp lemon juice
  • 3 garlic cloves, minced
  • 1 tbsp minced fresh chives, plus more for garnish
  • 1 tsp red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions

  1. Preheat oven to 375. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce the heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in olive oil and minced garlic to coat evenly.

  2. Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to two greased 15×10×1-inch baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring the potatoes and rotating pans halfway through cooking.

  3. For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

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