Categories: Sides

Ingredients

• 3 lbs. Yukon Gold potatoes, cut into 1 1/2-inch cubes
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp smoked paprika
• 2 tsp garlic powder
• 1 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes
• 1/8 tsp pepper
• Aioli:
• 1 1/2 cups mayo
• 3 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tbsp minced fresh chives, plus more for garnish
• 1 tsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp pepper

Directions

1. Preheat oven to 375. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce the heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in olive oil and minced garlic to coat evenly.

2. Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to two greased 15×10×1-inch baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring the potatoes and rotating pans halfway through cooking.

3. For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

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