Recipes

Crusty Potato Pieces with Sriracha Aioli

:10 min

:1 hr 35 min

Serves 4 to 6

4 large russet potatoes (about 3lb total), scrubbed

1 tbsp kosher salt

2 1/2 cups Longo’s 100% Pure Vegetable Oil

Sriracha Aioli

2 cloves garlic, peeled

Pinch salt

1 large egg yolk

2 tsp Longo's Essentials Lemon Juice

1/3 cup Longo’s

Extra Virgin Olive Oil

1/2 tsp sriracha

Pepper to taste

•Place potatoes in large pot and add water to cover by 1 inch. Stir in salt.
•Bring to a boil over high heat; reduce heat and boil gently for about 50 minutes or until tender, keeping water level maintained. Drain and let cool. (Make-ahead - Potatoes can be made ahead and refrigerated for up to 2 days.)

Sriracha Aioli

•Using the side of a large heavy chef’s knife, smash garlic. Sprinkle with salt. Continue mashing until paste-like; set aside. In small bowl, whisk together egg yolk and lemon juice. Whisking constantly, whisk in olive oil, a drop at a time, until all of the oil has been used and mixture is emulsified. Whisk in mashed garlic, Sriracha and pepper. (Make-ahead - Aioli can be refrigerated for up to 2 days.)
•Heat the vegetable oil in heavy-bottomed, high-sided 9-inch skillet to 350°F. Crumble potatoes into irregular-sized chunks.
•Fry potatoes in batches in oil for about 8 minutes per batch, turning once, until deep golden brown. With slotted spoon, transfer to plate lined with paper towels to drain. Serve with Sriracha Aioli.

Per serving (1/6th recipe): 500 calories