"The crispy edge of a French fry, with the fluffy center of a baked potato. Tossed with parmesan and herbs. Served with a quick peppery garlic parmesan aioli."
Grilled parmesan fingerling potatoes, with a garlic parmesan aioli.
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Prep time: 1hr
Cook time: 15mins
Recipe Card
ingredients
Garlic parmesan aioli
- 1/2 cup mayonnaise
- 3 cloves garlic
- 1/4 cup fresh grated parmesan cheese
- 1/4 teaspoon black pepper
- 1/2 teaspoon diamond crystal kosher salt (1/4 if using Morton)
- 1/2 teaspoon olive oil
Method
Garlic parmesan aioli
Step 1
Combine all ingredients in a bowl. Whisk together well.
Step 2
Cover with plastic wrap (or an airtight lid) and place in the fridge for at least one hour.
ingredients
Parmesan grilled potatoes
- 6 fingerling potatoes
- 1/4 cup salt
- 1 teaspoon olive oil
- 1 pinch sea salt
- 1/2 cup fresh grated parmesan
- 1 tablespoon chopped parsley
- 1/2 teaspoon garlic powder
Parmesan grilled potatoes
Step 1
Place 1/4 cup of salt in a large pot of water, bring to a boil.
Step 2
Add potatoes, and boil for about 5 minutes.
Step 3
Remove from pot, set aside to cool slightly.
Step 4
Slice potatoes in half lengthwise. Drizzle with olive oil.
Step 5
Place flat side down on a hot grill pan (or on a regular grill) and cook until charred marks appear. (7-10 minutes) I like to flip them onto the uncut side as well for a few minutes!
Step 6
Remove from pan, and transfer to a bowl. Add parmesan cheese, garlic powder, salt and pepper, and parsley.
Step 7
Toss together, and serve dolloped with the garlic parmesan aioli. Plus more for dipping :)