Aioli always makes me feel like I’m eating somethings extra fancy.
…and it comes with a pesto aioli…
YES! Gimme gimme gimme. Just because it feels fancy I will have that! I’m not ashamed to admit it. I like having ‘fancy’ food.
Anyways (I hope I’m not breaking anyone’s heart here) I just learned on Top Chef University that aioli is really just fancy mayo.
Deep Inhale
I kinda feel like when I found out Santa wasn’t real.
It’s Veggie Week!
I’m really excited for veggie week. After all the chicken and all the steaks it’s time for some vegetables. My tummy wants them.
To see this weeks meal plan, click here. I’m excited for all the recipes. YEEEEEEE!
Smashed Potatoes and Spicy Red Pepper Aioli
2013-02-25 20:54:25
Serves 6
the potatoes aren't anything fancy, but the aioli... you'll want this in your fridge to top, like, everything!
6 yukon gold or russet potatoes
1/2 cup evoo
salt and pepper
1 large egg yolk
1 tsp dijon mustard
1 1/2 cups evoo
2 TBSP white wine vinegar
1/4 cup roasted red pepper
1 tsp siracha
2 tsp honey
2 tsp parika
1/2 a lemon juiced
salt and pepepr
Start by boiling the potatoes on medium high heat in heavily salted water for about 30 minutes.
Remove the potatoes and set aside. While the potatoes cool add the egg yolk and vinegar to a food processor or blender. Pulse or run on the lowest setting. While it blends slowly pour in the evoo. Be careful here, if you add too much the mayo won't hold together and you'll have to start over. You'll know it's done when the consistency changes and becomes a little stiff, like normal store bought mayonnaise. Once I started noticing the consistency change I added evoo in little pours, would stop the blender and look at the consistency until I was happy.
Once you have the mayo, remove the top of the blender and add in the mustard, roasted red pepper, siracha, honey, paprika, lemon juice and salt & pepper. Blend until smooth.
Heat evoo in a saute pan. Place the potato between two slices of parchment paper and smash with a bowl, pan or plate. Pan fry in the oli for 5-6 minutes on each side. Remove and dry on a plate with paper towels.
Top the potatoes with your fancy mayonnaise and enjoy!
Adapted from Top Chef University
Marens Morsels http://marensmorsels.com/blog/
I kinda felt like the siracha and the roasted red pepper were the stars of the sauce.
I used canned roasted red peppers that I drained. But Top Chef told me I could roast them myself if I wanted to.
My mayonnaise! I actually made mayo!
My taters were perfect after boiling for 35 minutes.
I smashed with a salad plate. Worked perfectly.
They will fall apart. Don’t stress, that’s just how it works. Mine fell apart and so did the ones in the Top Chef University video.
I kinda freaked out when mine did and I threw the first one away. But they taste really good no matter if they’re like a pancake or if they’re like a country potato. Potatoes aren’t’ always pretty.
Tell me about you!! I want to know…
Do you order things because they sound fancy?
Have you ever made your own mayonnaise or aioli?
Yes, now I have!
If you could go to Disney Land or Harry Potter World which would you choose?
Harry Potter World. And I’m drinking exactly 4 butter beers.
Tagged as:
aioli,
fancy,
mayonnaise,
pan fried,
potato,
recipe,
sauce,
tasty,
tcu
{ 10 comments… read them below or add one }
I SO want to go to Harry Potter World!!
Me too!! Let’s plan a trip out there! LOL
I order things that sound fancy. :) Another blog from you and I’ll be making out with my screen. True story.
HPW for the win! One day I will go there!
YAY another fancy orderer!!
I’d never heard of aioli, thanks for the educating :)
HARRY POTTER WORLD no questions asked. I’ll cheers you.
What kind of camera do you use? Your pics always look so awesome. I need an upgrade from my iPhone…
Never had aioli?! It will change your life. So tasty.
On the camera front… so for outings and stuff I use a Nikon point and shoot specifically made for low light situations. It’s amazing!!! Best camera investment I’ve ever made and it takes gorgeous photos without even reading the instructions. Plus, the macro function for food totally rocks and you can turn it on right from the little buttons on the back of the camera.
For my food photos taken in my kitchen I use a Nikon DSLR. It also takes great photos. I chose to go with a little bit dated model of this camera because I didn’t need the Video capability since I always take my point and shoot to things. This larger camera I primarily use at home, I rarely take it anywhere. Plus the lens on it is FAB!! I don’t use a macro lens, I just use the macro function already on the camera. I tweak like 2 settings on it when I take photos and that’s it. I don’t get crazy with all that aperture, shutter speed, ISO stuff… Let me know if you need camera help or anything!!!
Totally Harry Potter World. I need some wizardry in my life :)
Never heard of this dish before. I like aioli and have to ignore the fact that it includes mayo, but damn it’s good. I actually made my own one Mardi Gras night.
Yeah… I wasn’t really feeling this dish. Apparently it’s Spanish. I don’t know. The aioli, though… BOMB!
This…. looks so weird, haha. My mom makes this Italian aioli pasta, but it’s totally different (apparently there are a bunch of different ways to make it? According to Wikipedia). Hers is like a olive oil garlic sauce, and she adds olives — amazing.
Oh my word this looks amazing! Harry Potter World…..definitely. :)