Crispy Roasted Potatoes With Garlic Aioli And Bacon

Name: Crispy Roasted Potatoes With Garlic Aioli and Bacon
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Yukon Gold potatoes, cut into large chunks; Salt, for boiling and to taste; 1/2 cup high-smoke-point oil (e.g., canola, vegetable); 1/4 cup garlic mayonnaise (aioli); 4 slices bacon, cooked and crumbled; 2 tbsp fresh chives, finely chopped

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.

🌍American 🏷️Crispy potatoes 🏷️Roasted potatoes 🏷️Yukon gold potatoes 🏷️Side dish Appetizer

🏷️

🏷️Comfort food

-0:00

thatdudecancookonTikTok

Total

1h 20m

Servings

4

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

2 lbs Yukon Gold potatoes, cut into large chunks
Salt, for boiling and to taste
1/2 cup high-smoke-point oil (e.g., canola, vegetable)
1/4 cup garlic mayonnaise (aioli)optional
4 slices bacon, cooked and crumbledoptional
2 tbsp fresh chives, finely choppedoptional

6 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Slice the potatoes into large, uniform chunks.
3
Rinse the potato chunks thoroughly in cold water 3 times to remove excess starch.
4
Place the potatoes in a large pot, cover with cold water, and add a generous amount of salt.
5
Bring to a boil and cook for 10-15 minutes, until the potatoes are just fork-tender but not falling apart.
6
Drain the potatoes well in a colander and let them steam dry for 5 minutes.
7
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.
8
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.
9
Transfer the skillet to the preheated oven and roast for 25-30 minutes.
10
Remove the skillet from the oven, carefully flip each potato, and return to the oven.
11
Roast for another 25 minutes, or until the potatoes are deep golden brown and very crispy.
12
Remove from the oven and transfer to a paper towel-lined bowl to drain excess oil. Season with salt while hot.
13
To serve, arrange the potatoes on a platter. Drizzle with garlic mayonnaise, and sprinkle with crumbled bacon and chopped chives.

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Tips & Notes

Pro tips

After par-boiling, drain potatoes thoroughly and shake vigorously in the pot with the lid on—this roughens the surface for superior crispiness.
Ensure oil is preheated and shimmering hot before adding potatoes; adding cold potatoes to cool oil results in greasy, soggy potatoes.
Don't stir potatoes constantly; let them sit undisturbed for 3-4 minutes between turns to develop a golden, crispy crust.
Add aioli and toppings immediately before serving to prevent the potatoes from becoming soggy.

Substitutions

High-smoke-point oil → ghee or avocado oil (similar roasting results)
Garlic mayonnaise → sour cream mixed with garlic and herbs (tangier alternative)
Bacon → pancetta or smoked ham (different flavor profile but same crispy texture)
Fresh chives → green onion tops or fresh parsley (similar garnish function)

Storage & make-ahead

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.

Common Questions

Why do you par-boil potatoes before roasting?

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.

Can I use a different potato variety?

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.

How do I make garlic aioli from scratch?

Whisk together mayonnaise with minced garlic, lemon juice, and salt to taste. For a lighter version, blend mayo with roasted garlic cloves.

Can these potatoes be made ahead?

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.