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Spicy Potatoes with Garlic Aioli

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Ingredients

  • AIOLI:
  • 3 3 1-1/2 8 medium Yukon Gold potatoes, cut into 1-1/2 inch cubes (about 8 potatoes)
  • 3 3 1-1/2 8 medium Yukon Gold potatoes, cut into 1-1/2 inch cubes (about 8 potatoes)
  • 3 3 1-1/2 8 medium Yukon Gold potatoes, cut into 1-1/2 inch cubes (about 8 potatoes)
  • 2 2 2 tablespoons olive oil
  • 2 2 2 tablespoons olive oil
  • 2 2 2 tablespoons olive oil
  • 2 2 2 garlic cloves, minced
  • 2 2 2 garlic cloves, minced
  • 2 2 2 garlic cloves, minced
  • 2 2 2 tablespoons smoked paprika
  • 2 2 2 tablespoons smoked paprika
  • 2 2 2 tablespoons smoked paprika
  • 2 2 2 teaspoons garlic powder
  • 2 2 2 teaspoons garlic powder
  • 2 2 2 teaspoons garlic powder
  • 1-1/2 1-1/2 1-1/2 teaspoons chili powder
  • 1-1/2 1-1/2 1-1/2 teaspoons chili powder
  • 1-1/2 1-1/2 1-1/2 teaspoons chili powder
  • 1-1/2 1-1/2 1-1/2 teaspoons ground cumin
  • 1-1/2 1-1/2 1-1/2 teaspoons ground cumin
  • 1-1/2 1-1/2 1-1/2 teaspoons ground cumin
  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 teaspoon crushed red pepper flakes
  • 1/4 1/4 1/4 teaspoon crushed red pepper flakes
  • 1/4 1/4 1/4 teaspoon crushed red pepper flakes
  • 1/8 1/8 1/8 teaspoon pepper
  • 1/8 1/8 1/8 teaspoon pepper
  • 1/8 1/8 1/8 teaspoon pepper
  • AIOLI:
  • AIOLI:
  • 1-1/2 1-1/2 1-1/2 cups mayonnaise
  • 1-1/2 1-1/2 1-1/2 cups mayonnaise
  • 1-1/2 1-1/2 1-1/2 cups mayonnaise
  • 3 3 3 tablespoons lemon juice
  • 3 3 3 tablespoons lemon juice
  • 3 3 3 tablespoons lemon juice
  • 3 3 3 garlic cloves, minced
  • 3 3 3 garlic cloves, minced
  • 3 3 3 garlic cloves, minced
  • 1 1 1 tablespoon minced fresh chives plus additional for topping
  • 1 1 1 tablespoon minced fresh chives plus additional for topping
  • 1 1 1 tablespoon minced fresh chives plus additional for topping
  • 1 1 1 teaspoon red wine vinegar
  • 1 1 1 teaspoon red wine vinegar
  • 1 1 1 teaspoon red wine vinegar
  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 teaspoon pepper
  • 1/4 1/4 1/4 teaspoon pepper
  • 1/4 1/4 1/4 teaspoon pepper

Details

Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce 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 oil and minced garlic to coat evenly.

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 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking.

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

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