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Roasted Potatoes with Anchovy-Dijon Aioli
10 minutes
25 minutes
2 to 3
Steps
- In a small high speed blender, blitz all dip ingredients together until creamy and uniform. Taste and adjust seasoning as needed. Transfer to a small bowl and refrigerate until ready to use.
- For the potatoes:
- Heat the oven to 400°F.
- Cut potatoes into chunky spears. Toss them in a generous amount of extra virgin olive oil and season with kosher salt, then arrange in a single layer on a sheet pan.
- Roast for 25 minutes, or until they are puffy in parts and golden. Turn them over and continue to roast until they are golden all over and give easily when pierced with a thin sharp knife.
- Transfer the roasted potatoes to a serving platter and scatter with flaky salt and chives. Serve alongside the aioli dip.
Originally published at food52.com. Reproduced for personal collection.
