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.
Oh, Renee, I know I already thanked you on MS, but I had to report to you what my husband said this morning . I told him I was thinking about those potatoes again, and he said to me, “Don’t ever make potatoes any other way again. Those were so great.” LOL. He is what I would call a super taster. He can taste stuff I cannot and, as such, has a very definite palate. I like everything, but he doesn’t. However, he DEFINITELY likes your potatoes and the aioli. Thanks again!!
Karen, this is one of my favorite comments of all time!! I love it so much! I couldn’t be happier to hear this. Tell your husband I’m a “super taster”, too, so I fully understand where he’s coming from. Thank you so much for letting me this message. I greatly appreciate it!
Renee, to answer your opening statement, “There is nothing better than a crispy potato dunked in something delicious!” The taste of these black lime fries was phenomenal! The ground black lime gave the fries a subtle tangy/salty flavor.
While this may not be a politically correct thing to say, these wonderfully seasoned potatoes could have easily been called “crack fries” because I couldn’t stop eating them!
Renee, you nailed this recipe cold!
Speaking of cold…During my cleanup, I “discovered” a lone, cold fry on my baking sheet. After I popped the fry in my mouth, I was pleasantly surprised that it was still crispy and delicious! Winner!!
Sherman, I couldn’t love this more if I tried!!! Thank you so much for the wonderful review. BTW, I feel the same about these potatoes and aioli – politically correct or not. Lol!!