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
Smashed Taters
- 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
Spicy Aioli
- 1 cup mayonnaise
- ¼ cup Sriracha
- 2 teaspoons smoked paprika
- 1 lime, zested and juiced
- 2 cloves garlic, finely chopped
Directions
Smashed Taters
- 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.
Spicy Aioli
- 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.