Crispy Cast Iron Potatoes with a Sage-infused Light Aioli

Shanthi Appelo
Shanthi Appelo

| 1 min read

Crispy Cast Iron Potatoes with a Sage-infused Light Aioli
These potatoes are crispy, but not fried – thanks to the cast iron skillet. One of the keys to crispy potatoes is to soak them in ice cold water while the cast iron preheats along with the oven. After soaking, the potatoes get patted dry then are tossed with olive oil, fall herbs and spices. The finishing touch is a fall sage-infused light aioli. This recipe is a lighter take on a potato side dish – lacking heavy loads of cheeses and cream.
Serving Amount
  • For the potatoes

  • 20 ounce 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

  • 14 cup parmesan, grated, divided

  • 2 green onion spears, chopped

  • 3 garlic cloves, minced

  • 3 sage leaves, chopped

  • 2 tbsp water

  • 13 cup light mayonnaise

  • 2 tbsp lemon juice

  • Salt and pepper to taste

  • Step 1

    Preheat oven to 375 degrees F. Add cast iron to preheat in the oven.

  • Step 2

    Soak halved potatoes in ice cold water for 30 minutes.

  • Step 3

    Pat potatoes dry, then add to a large bowl. Add olive oil, spices, herbs and breadcrumbs to the bowl and toss the potatoes.

  • Step 4

    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.

  • Step 5

    Dress finished potatoes with remaining 2 tablespoons of grated parmesan, 2 tablespoons of the sage-infused aioli and chopped green onion.

  • Step 6

    Soak minced garlic cloves in lemon juice for 10 minutes.

  • Step 7

    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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