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Crispy Roasted Potatoes with Black Garlic Aioli

Crispy, golden brown roasted potatoes served with a unique and flavorful black garlic aioli.

Cook Time
mins
Total Time
1 hr
Course: Side Dish
Cuisine: American

Ingredients

For potatoes:
  • 1 1 pound Russet potatoes peeled and cut into 1 to 1 ½-inch chunks
  • 2 2 tablespoons vegetable oil
  • Salt and freshly ground black pepper
For aioli:
  • ½ ½ cup Duke's mayonnaise
  • 1 1 small garlic clove peeled (about 1/2 teaspoo once smashed)
  • pinch kosher salt
  • 4-5 4-5 cloves peeled black garlic about 2-3 teaspoons once smashed

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Bring a large pot of salted water to a boil. Add potatoes and boil for about 5 minutes. The potatoes won't be fully tender at this point, we just want to get the starches 'preheated' in a sense.
  3. Drain through a colander and return potatoes to the hot pan. Stir them a bit to allow the remaining moisture to evaporate, and also to rough up the edges a bit (the messy layer of loose starch will help the potatoes get crispy). Toss with oil along with a generous pinch of salt and pepper.
  4. Spread out in a single layer on prepared baking sheet. Bake for 20 minutes, then use a large, thin spatula to flip the potatoes. Return to oven and bake for another 20 to 30 minutes, stirring once or twice more, until edges are browned and potatoes are crisp.
  5. While the potatoes are cooking, prepare the aioli. On a cutting board, chop the fresh garlic with a pinch of kosher salt. Alternate chopping with a mashing motion, spreading and smearing the cloves of garlic on the surface of the cutting board, working it with the salt until it forms a paste-like consistency. Add to a small bowl with mayo.
  6. Now do a similar process with the black garlic, chopping and smashing the sticky cloves until smooth and paste-like. Add a teaspoon or two of water and continue to work it (the water will help loosen up the black garlic so it can be stirred into the aioli). Add to bowl with mayo and fresh garlic and stir to combine. Cover and keep refrigerated until ready to use (it will darken slightly the longer it sits).
  7. Serve potatoes while they're still warm and crisp, sprinkled with thinly sliced green onions if desired, with a bowl of aioli on the side.