Potatoes are an inexpensive and tasty side dish, appetizer or snack that when cooked in a hot oven, can become something similar to house fries. House Fries, remember those special potatoes that you could always count on at your favorite casual restaurant, are something I truly miss during this pandemic, so I thought I’d make a batch at home, and reminiscence about the simplicity of a truly delightful dish.
New Potatoes, either red or white skinned, have a creamy interior, yet crisp up beautifully in the oven, and a quick wedge-cut provides three distinct edges that can attain golden brown coverage. Potatoes wedges shouldn’t be without a dipping sauce and what better than to serve them with a homemade aioli with a hint of smokiness. A blender is your best friend when it comes to making homemade mayonnaise or aioli. A few egg yolks, a squeeze of lemon and a stream of oil, and you have yourself something trained chefs would be proud of. A pinch of smoked paprika adds another note of flavor to an already dreamy condiment that will enhance these spuds.
6 medium new potatoes, cut into wedges
salt & pepper
3 egg yolks
2 teaspoons lemon juice
1/2 cup olive oil
1/4 teaspoon smoked paprika
pinch of salt
cilantro leaves, optional
- Preheat oven to 400 degrees (425 if using a gas oven). Place potatoes on a sheet pan and toss with olive oil, salt and pepper. Roast in the oven for 30-35 minutes, or until deep golden brown.
- While potatoes are roasting, in a blender, add egg yolks and lemon juice. Turn blender on and while blender is running, slowing drizzle in oil, until mixture emulsifies (thickens). Add 1 tablespoon water, paprika and salt and continue to blend until smooth.
- Remove potatoes from oven and place in a serving bowl, along with aioli. Sprinkle with cilantro, if desired. Enjoy!