During the last week on the Food Network, Bobby Flay and Ina Garten both made potatoes with aioli. I'm always up for spuds 'n' sauce, but these recipes looked fancy-- more grown-up and gourmet. Ina Garten used fingerling potatoes in her recipe, and Bobby Flay used small new potatoes in his recipe.
Having read both recipes and a few others online, I figured out how to work with what I had in the pantry. I took two Russet potatoes and cut them into long spears, similar to thick-cut steak fries. Each medium size potato yielded eight spears. Next, I tossed the potatoes lightly in extra virgin olive oil, seasoning with kosher salt, fresh ground black pepper, onion powder, garlic powder and paprika. Then, I oven-roasted them for about 30 minutes at 400 degrees, turning once midway through.
When they were done, I turned off the oven and left them in while I made the aioli. I approximated Bobby Flay's recipe with mustard, mayonnaise, honey, garlic, salt and pepper. His recipe included fresh tarragon, chives and flat-leaf parsley, which would be a superb addition. Even without the herbs, it was amazing, perfect as an appetizer with a glass of red wine. Best news of all, there are leftovers!
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