Smashed Tallow Taters with Spicy Aioli
Dave Yasuda
4
5 minutes
2 hours
856
American
Dinner
No matter how many of these crispy potatoes I make, it never seems to be enough. I plan on at least 4 spuds for each person, but feel free to cook up more.
Ingredients
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2 pounds small Yukon Gold potatoes (about the size of golf balls)
2 cups Wagyu Beef Tallow
½ cup Italian parsley, coarsely chopped
kosher salt, as needed
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1 cup mayonnaise
¼ cup Sriracha
2 teaspoons smoked paprika
1 lime, zested and juiced
2 cloves garlic, finely chopped
Directions
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Wash and scrub the potatoes. Place in a pot and add cold water until the potatoes are covered by at least 1 inch. Bring water to boil over high heat, then reduce heat to a simmer. Cook for 20 to 30 minutes, or until the potatoes are tender when pierced with a fork or skewer. Drain and place in a colander to cool.
When the potatoes are cool enough to handle, smash them with a large spatula or the bottom of a heavy water glass. The potatoes should split with cracks and crevices but remain intact.
Melt tallow over low heat in a small saucepan.
Heat oven to 350°F.
Place the smashed potatoes on a baking sheet. Generously brush potatoes with the melted tallow.
Set the potatoes and pan in the hot oven. Bake for 25 minutes or until the edges of the potatoes are brown and crispy.
Sprinkle with kosher salt and stack potatoes on a serving dish. Top with dollops of spicy aioli and garnish with chopped parsley.
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Mix all ingredients, including the lime zest and juice. This can be made the day before and kept refrigerated. The sauce tastes best when all the ingredients have a chance to meld and merge for an hour or two.