Salt Boiled Potato Wedges w/ Spicy Aioli (Gluten Free)
Our family consumes a huge quantity of potatoes. Probably 2-1 over any form of rice. The dilemma is trying to serve them in a way that aren’t my roasted or fried regulars. So I tried these salt potatoes, and am I ever glad I did. My family loved me once again! They have asked for them over and over. and they are the easies thing ever. Water. Potatoes. A seemingly ungodly amount of salt. It isn’t but it may scare you off at first.
Apparently the traditional new Yorker would use a specific sized creamer potato but All I had was the bulk bag of yukon golds from Costco and although I don’t know what the traditional potato should taste like, I’m guessingI’m not missing a THING!
They’re amazingly creamy. So much so you might find yourself just grabbing a cooled potato and biting into it. I NEVER do that. Well except for now. And the bonus here is, that left over potatoes seem to be the perfect date for any other application you would need a potato for. P.S. Frying up a previously salt boiled potato makes one of the fluffiest french fries you’ll ever eat. Enjoy!
Note: Foodie With Family says the there is more to this process than just dumping a bit too much salt into your boiling water. The method seems to be: a quarter pound of salt to every quart of water to every pound-ish of potatoes (it depends on the size of potatoes smaller is better). She has a terrific explanation for all this so check her out.
2 1/2 pounds smaller sized yukon gold potatoes, unpeeled
Sea salt (1/4 pound to every pound of potatoes and quart of salt)
For the Aioli
2 tablespoons Champagne vinegar
6 large garlic cloves, minced or pressed
2 large egg yolks, room temperature
1/2 teaspoon grated lemon zest
3 tablespoons fresh squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
Rinse the potatoes and put them in a stock pot or large cause pan. Cover them with cold water, add salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and air dry them. Just before they are completely cooled quarter them lengthwise and spread around your platter. Serve with the aioli.
For the aioli:
Place the garlic cloves, egg yolks, zest, juice, saffron, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until mixture starts to come together. Add the vinegar and leave the processor running. At this point slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream but not as thick as a greek yogurt. Place in a serving bowl.