Potatoes fried in good olive oil taste like an entirely different thing. Earthy, golden, with a richness that comes from the oil itself rather than anything added after the fact. Paired with a smoky aioli that comes together in minutes, this is the kind of dish that disappears off the plate before you've set the table.
Aioli:
- 2 egg yolks
- 1/2-3/4 cup Belle Mille olive oil
- 2 tsp smoky Piment
- Juice of 1 lemon
- Pinch of salt
Potatoes:
- 1 lb Yukon Gold potatoes, diced into 1/2 inch cubes
- 3/4 cup of Belle Mille olive oil
- Pinch of salt
Aioli:
Whisk 2 egg yolks with 1 tsp water. Slowly stream in 1/2 cup olive oil while whisking constantly until thickened. Continue adding oil gradually (up to 3/4 cup total) until thick but glossy. It may not be necessary to use all the oil. Stir in lemon juice, smoked piment, and salt to taste. Refrigerate and use within 1–2 days.
Potatoes:
Place diced potatoes in a pan and add enough olive oil to mostly submerge them. Start from cold over medium-low heat and cook gently until fork-tender but still pale. Increase heat and fry until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt.
Serve:
Spread aioli on a plate and top with crispy potatoes.
