The potatoes may look small, but each piece is packed with big flavor from a spice mix that makes this dish anything but ordinary. Garlic aioli helps tame the heat.
Instructions
1
Boil the potatoes
2
Place the Yukon Gold potatoes in a Dutch oven and add enough water to cover them. Bring the water to a boil, reduce the heat and cook the potatoes for eight to 10 minutes or until tender. Drain the potatoes and pat them dry with paper towels to remove excess moisture.
3
Season the potatoes
4
Transfer the potatoes to a large mixing bowl. Drizzle them with olive oil and add the minced garlic, tossing to coat the potatoes evenly. In a separate small bowl, combine the smoked paprika, garlic powder, chili powder, cumin, salt, crushed red pepper flakes and black pepper. Sprinkle the spice mixture over the potatoes and gently toss again to ensure the potatoes are well-coated with seasoning.
5
Roast the potatoes
6
Divide the seasoned potatoes between two greased baking pans, spreading them out into a single layer. Bake the potatoes at 375° for about 25 minutes, stirring and rotating the pans halfway through cooking to ensure even browning. The potatoes are done when they are crispy and golden.
7
Make the aioli
8
In a medium bowl, combine the mayonnaise, lemon juice, minced garlic, minced fresh chives, red wine vinegar, salt and black pepper. Stir until the ingredients are well-blended and smooth. Editor's Tip: For a stronger garlic flavor, let the aioli sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
9
Once the potatoes are crispy and golden, transfer them to a serving platter and sprinkle with additional minced chives for garnish. Serve the potatoes warm with the garlic aioli on the side for dipping.
