Is There Anything Better than a Crispy Potato Dunked in Something Delicious?
Thick and crisp oven baked fries are a thing of beauty. I really don’t think of them as fries, per se. They’re bigger, so there’s more creamy inside of the potato and by tossing them in a couple teaspoons of rice flour, olive oil, and seasoning, you end up with a really good crisp exterior. Is it the equivalent of an actual French fry? No, of course not. But who cares? These are delicious enough to stand on their own and I don’t feel short changed. I love these for what they are.
I adapted Ottolenghi’s cooking technique for the potatoes, which I mentioned above, added some ground black lime * to the seasoning and sprinkled on a little more when they came out of the oven.
I think these kinds of potatoes beg to be dunked in something. Since I was serving them with steak, I decided an aioli would be a good choice. I seasoned it with plenty of smoked paprika, Aleppo pepper, cayenne pepper, a little tomato paste, Dijon mustard, and garlic. I held off on adding the acid component until after it had been emulsified because I wasn’t sure how much would be needed.
Tomato vinegar * is new to me. I only recently heard about it and had to give it a try. This was my first time tasting it. I wanted to keep the aioli tomato centric in flavor, and decided to use this vinegar rather than citrus juice, which I normally add. Well, tomato vinegar is a very good thing, folks. It is full of tomato flavor and has plenty of umami, besides the acid component. Talk about a powerhouse of flavor. My aioli was now almost perfect. I stirred in some nigella seeds * and it was ready to go.
The only thing the potatoes needed once they came out of the oven was an additional sprinkle of ground black lime and I was all set. And just as I suspected, they were so good dunked in the smoky tomato aioli. They’re a superb partner for a nice ribeye.