Monday, February 6, 2012

Fried Potatoes With Spicy Aioli

Recently I discovered that Micheal Symon has a new show on the Cooking Network called Symon's Classics.  Now, I love this guy.  He has a thick Midwest accent, his food is inventive but heavily rooted in classic American cuisine and he's always laughing.  We never eat carbs at home so when I am in the mood for a potato or some bread you better get out of the way.  When I watched Chef Symon whip this together on his show, I was sold.  You can spice this recipe up or down depending on how much Sriracha you use.   

Fried Potatoes With Spicy Ailoi
Potatoes: 1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
Kosher salt 
Spicy Aioli:
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt
Favorite fat, for frying (I love saved bacon fat or duck fat)
2 scallions, thinly sliced on a bias, to garnish
For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.

For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.

To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.

With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.