Spicy Potatoes with Lemon-Garlic Aioli
Servings 4
Equipment
- Baking Sheet
Ingredients
Spicy Potatoes:
- 4 gold potatoes, cut into 1½-inch cubes
- 1½ tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- ¾ tsp cumin
- ¾ tsp chili powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes, more if desired
- Sea salt and freshly cracked pepper, to taste
- 2 cloves of garlic, minced
Lemon-Garlic Aioli
- ¾ cup mayonnaise
- Juice from 1/2 a lemon, more if desired
- 2 cloves of garlic, minced
- ½ tsp white wine vinegar
- Sea salt and freshly cracked pepper, to taste
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Parboil the diced potatoes by placing them in a pot of hot water and cooking on medium-high, uncovered, for 8 minutes or until just tender.
- Drain the potatoes, then place them on a few towels to dry.
- Meanwhile, make the seasoning rub by combining smoked paprika, garlic powder, chili powder, cumin, onion powder, and crushed red pepper flakes; mix well.
- Place the dried potatoes in a large bowl, then drizzle with olive oil and mix.
- Sprinkle the seasoning mix over the potatoes along with some sea salt and freshly cracked pepper, to taste. Gently mix until evenly coated.
- Pour the seasoned potatoes onto the prepared baking sheet.
- Bake for 25 minutes, stirring and rotating the baking sheet halfway through baking.
- Add minced garlic and toss to coat evenly. Continue to bake for 1-2 minutes.
- Make the lemon-garlic aioli while the potatoes are baking by combining the mayonnaise, lemon juice, minced garlic, white wine vinegar, sea salt, and freshly cracked pepper, to taste, in a small bowl. Whisk until well combined, then refrigerate to allow the flavors time to mingle.
- Place the crispy potatoes on a serving plate.
- Serve immediately with the lemon-garlic aioli on the side. Enjoy!