Crispy Roasted Potatoes With Garlic Aioli And Bacon
These crispy roasted potatoes achieve their signature crunch through par-boiling, shaking, and high-heat roasting in oil, then finished with garlic aioli, crispy bacon, and chives.
These crispy roasted potatoes achieve their signature crunch through par-boiling, shaking, and high-heat roasting in oil, then finished with garlic aioli, crispy bacon, and chives.
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Preheat your oven to 400°F (200°C).
Slice the potatoes into large, uniform chunks.
Rinse the potato chunks thoroughly in cold water 3 times to remove excess starch.
Place the potatoes in a large pot, cover with cold water, and add a generous amount of salt.
Bring to a boil and cook for 10-15 minutes, until the potatoes are just fork-tender but not falling apart.
Drain the potatoes well in a colander and let them steam dry for 5 minutes.
Return the drained potatoes to the empty pot, cover with a lid, and shake vigorously to rough up the surfaces. This creates a fluffy texture that will get extra crispy.
Heat a generous amount of high-smoke-point oil in a large, oven-safe skillet. Carefully place the potatoes in the hot oil in a single layer, then pour a little more hot oil over the top.
Transfer the skillet to the preheated oven and roast for 25-30 minutes.
Remove the skillet from the oven, carefully flip each potato, and return to the oven.
Roast for another 25 minutes, or until the potatoes are deep golden brown and very crispy.
Remove from the oven and transfer to a paper towel-lined bowl to drain excess oil. Season with salt while hot.
To serve, arrange the potatoes on a platter. Drizzle with garlic mayonnaise, and sprinkle with crumbled bacon and chopped chives.
Store cooled roasted potatoes in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispiness, then top with fresh aioli, bacon, and chives.
Par-boiling softens the inside of the potato while the shaking step roughens the exterior, creating a fluffy outer layer that crisps up dramatically when roasted in hot oil.
Yukon Gold potatoes are ideal for their waxy texture and buttery flavor, but russet potatoes also work well for extra crispiness due to higher starch content.
Whisk together mayonnaise with minced garlic, lemon juice, and salt to taste. For a lighter version, blend mayo with roasted garlic cloves.
Roast potatoes up to 2 hours ahead and keep at room temperature; reheat in a 350°F oven for 10 minutes. Add aioli, bacon, and chives just before serving.
Preheat oil in the pan until it shimmers and reaches approximately 400°F before adding potatoes to ensure maximum crisping.
