Smashed Tallow Taters with Spicy Aioli

Name: Smashed Tallow Taters with Spicy Aioli
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Ingredients: 2 pounds small Yukon Gold potatoes (about the size of golf balls); 2 cups beef tallow; ½ cup Italian parsley, coarsely chopped; Kosher salt, as needed; 1 cup mayonnaise; ¼ cup Sriracha; 2 teaspoons smoked paprika; 1 lime, zested and juiced; 2 cloves garlic, finely chopped

Author

Dave Yasuda

Prep Time

5 minutes

Cook Time

2 hours

Protein

3g/serving

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.

Image of Smashed Tallow Taters with Spicy Aioli

Ingredients

Smashed Taters

2 pounds small Yukon Gold potatoes (about the size of golf balls)
2 cups 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.