This crispy potato dish served with tangy aioli comes from the food experts at NoMa Social, one of the Big Apple’s hottest Mediterranean restaurants.
Recipe courtesy NoMA Social www.nomasocial.com
2 lg. Idaho potatoes, peeled and cut into 1 inch cubes
1 tsp. chile flakes
3 tbl. extra virgin olive oil
1/2 tsp. pimenton piccante (spicy smoked paprika from Spain)
salt and pepper to taste
3 cups neutral oil, corn or canola
Place potatoes into a pot and cover with water, bring to a boil and reduce to a simmer and cook potatoes until just tender but still firm strain and cool on a sheet pan.
Place oil in a heavy bottomed pot or better yet a home fryer, bring oil to 350 degrees working in small batches add cool potatoes to oil and let brown, remove to a bowl and toss with salt, pepper, pimenton, chile flakes, olive oil next place on a plate and drizzle with aioli.
To make the Aioli
2 cloves of garlic
1 cup mayo (Hellman’s/Best Foods)
1 tsp freshly ground black pepper
salt to taste
Place garlic into a food processor with black pepper, anchovy and puree until smooth, add 1 tsp water, and add mayo, adjust salt and reserve, we use a squeeze bottle for this but you can just dollop on potatoes