I Love Boiled Potatoes

#18 I also love aioli

A boiled potato is so beautifully simple. You really don’t need to do much besides seasoning your water with lots of salt and having a good olive oil or butter to dip/toss them in and they taste like heaven. Although potatoes are great in literally every form, there is something really special about a simply boiled one. It’s just such a good and easy vessel for a dip. And what I actually love more than a boiled potato is a really good dip. Here, it’s a chili crisp aioli. Which is one of the easiest sauces you could make and absolutely ROX.

Just the fact that this is delicious potatoes and a great dipping sauce is reason enough to make this, but also it’s a great and VERY easy make ahead and just let sit at room temp to snack on kind of dish. A great before dinner snack to have with your cheese plate, tinned fish, and spritzes. And also a great side at a picnic. Very good sort of warm. Very good at room temp. (I admittedly have not had it cold so I can’t recommend that just yet).

I hope you make these and I hope you love how simple they are just as much as I do.

@Culture Pop you can sponsor me if you want!!!

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Ingredients

Boiled Potatoes w/ Lots of Olive Oil and Herbs

• 1.5 lbs of baby potatoes, try to find baby yukon gold or fingerling potatoes

• 1/4 cup extra virgin olive oil

• 1 cup chopped fresh herbs, I love a mix of dill, chives, basil, and mint. But use what you love or what you have!

• flaky salt

• fresh cracked pepper

Chili Crisp Aioli

• 1/2 cup mayo

• 1/2 lemon, juiced

• 2 tablespoons chili crisp of your choice, but Kari Kari is the best and I won’t argue with you about it.

• 1/4 teaspoon kosher salt, or to taste

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Instructions

For the Potatoes

1. Add your (washed) potatoes to a large pot and cover with water. Add as much salt as you would to your pasta water, which is to say A LOT. Place the pot over high heat and let come to a boil. Once boiling let the potatoes cook until just fork tender. The time will vary depending on the size of the potatoes, for me it took about 25 minutes (my potatoes were a little on the larger side this time around)

2. Once fork tender drain the potatoes and let cool slightly, until cool enough to handle. Cut all the potatoes in half and add to a bowl. Toss the cut potatoes in the 1/4 cup of olive oil and season with a good amount of flakey salt and black pepper. Top with the cut herbs and give it all a toss just before serving. These are great slightly warm or room temp. And definitely best served with an aioli.

For the Chili Crisp Aioli

1. Add the mayo, lemon juice, chili crisp, and salt to a bowl and give it a good stir. Taste and if it needs more lemon, salt, or spice (chili crisp) add more until it tastes perfect to you.

glorious