Tapas Night! Pan Roasted Potatoes & Paprika Aioli
I really like how potatoes turn out in a cast iron pan. Every stove is different but if you par boil the potatoes first then it shouldn’t take more than 10-15 minutes on the stove top to get them crisp on the outside and tender on the inside. And the great part is you can boil them ahead of time and just refrigerate (whole) until ready to cook. The addition of the butter adds flavor and helps the potatoes get a nice brown color but I start with canola oil because it has a higher smoke point (works on higher temps). When I do add the butter and garlic I add them on top of the potatoes and let them just flavor them. The butter soaks right in..mmmm. Remember to remove the garlic before you serve! This dish is perfect with a cheese platter, some bacon wrapped dates, and something fresh like a salad.
Aioli
Potatoes
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Potatoes
1 medium Yukon gold potato 1 large clove garlic, peeled and cut in half 1 teaspoon Canola oil 1 teaspoon unsalted butter 1 Tablespoon chopped chives 1 slice Pancetta, cooked to crisp Kosher salt Pepper Smoked Paprika Aioli 2 egg yolks 2 teaspoons water 1 cup canola oil 2 dashes Cayenne pepper ½ teaspoon smoked Paprika 2 teaspoons Lemon juice ½ teaspoon kosher salt *Serves 2-3 as part of a small bites menu |
Jenn June 17, 2015 (10:20 am)
These potatoes are perfect and the sauce to go with them is so yummy too. We have made these before and I came back to the blog to make them tonight and almost panicked when I couldn’t find it right away (user error) so wanted to make sure everyone knows how good they are! Thank you for sharing!