Description
A lighter version of a potato side dish, this recipe doesn’t include heavy cheeses or cream.
The cast iron skillet makes these potatoes crispy without frying them. To get crispy potatoes, soak them in ice cold water while the cast iron and oven preheat. A light aioli infused with sage adds the finishing touch.
Ingredients
Scale
- For the potatoes
- 20 ounces petite potatoes, halved
- 2 tbsp olive oil
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tbsp fresh thyme
- 2 tsp chili powder
- 1 tsp onion powder
- Salt and pepper to taste
- 3 Tbsp. panko breadcrumbs
- ¼ cup parmesan, grated, divided
- 2 green onion spears, chopped
For the sage-infused “cheater’s” aioli
- 3 garlic cloves, minced
- 3 sage leaves, chopped
- 2 tbsp water
- 1/3 cup light mayonnaise
- 2 Tbsp. lemon juice
- Salt and pepper to taste
Instructions
For the potatoes
- Preheat oven to 375 degrees F. Add cast iron to preheat in the oven.
- Soak halved potatoes in ice cold water for 30 minutes.
- Pat potatoes dry, then add to a large bowl. Add olive oil, spices, herbs and breadcrumbs to the bowl and toss the potatoes.
- Remove the hot cast iron from oven using an oven mitt and add potatoes. Roast for 35 minutes. Then flip potatoes, sprinkle 2 tablespoons of grated parmesan on top of the potatoes and return to the oven for another 20 minutes. Roast until crispy on the outside and desired softness on the inside. During roasting, make the aioli.
- Dress finished potatoes with remaining 2 tablespoons of grated parmesan, 2 tablespoons of the sage-infused aioli and chopped green onion.
For the sage-infused “cheater’s” aioli
- Soak minced garlic cloves in lemon juice for 10 minutes.
- In a blender or food processor, add light mayonnaise, sage leaves and salt and pepper to taste. Then add strained lemon juice, not including the garlic cloves. Blend until smooth. Add water as needed to thin to desired consistency.
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