Smashed Potatoes with Fresh Herbs and Aioli
For the potatoes:
- 5 medium red potatoes; unpeeled and boiled
- 3 Tbsp fresh herbs of your choice (I like thyme, rosemary, and parsley)
- Olive oil; as needed
- Salt and pepper; to taste
For the aioli:
- 2 garlic cloves; minced
- 1 large egg yolk
- Juice from 1/2 lemon
- 1 Tbsp Dijon mustard
- 1/2 cup olive oil
Preheat oven to 450 degrees. Using the bottom of a small plate, smash potatoes until about 1/2 inch thick. Place on a baking sheet and toss with olive oil, salt and pepper. Bake for 8-12 minutes until potatoes are browned and crisp. Toss with fresh herbs.
In a Cuisinart combine garlic, egg yolk, lemon, and mustard. Process well until a paste forms. Let rest for a minute or two to allow yolk to emulsify. Turn power on and SLOWLY add oil, a few tablespoons at a time. Process until all oil is incorporated. As soon as it is done, turn off machine. Don’t over mix. Serve this with anything and everything.