Recipe courtesy of Michael Symon
Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Potatoes: 
  • 1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
  • Kosher salt
Spicy Aioli:
  • 1 cup mayonnaise
  • 2 tablespoons Sriracha
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced 
  • 1 lime, zested and juiced
  • Kosher salt
  • Favorite fat, for frying (I love saved bacon fat or duck fat)
  • 2 scallions, thinly sliced on a bias, to garnish

Directions

Watch how to make this recipe.

For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli. 

For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside. 

To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan. 

With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

More from:

Christmas Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Fried Potatoes with Poached Eggs

Recipe courtesy of Susan Vu

Corn Mashed Potatoes

Recipe courtesy of Marcela Valladolid

Funeral Potatoes (Utah Potato Casserole)

Recipe courtesy of Young Sun Huh

Sauteed Potatoes and Onions

Recipe courtesy of Patti LaBelle

Boiled Parslied Potatoes

Recipe courtesy of Laura Calder

Oven-Roasted Potatoes with Spice Blends

Recipe courtesy of Kelsey Nixon

Roast Potatoes with Lemon, Rosemary, and Thyme

Recipe courtesy of Hugh Fearnley-Whittingstall

Rosemary Potatoes

Recipe courtesy of Tiffani Thiessen

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Southern and Hungry

5:30pm | 4:30c

Burgers, Brew & 'Que

6:30pm | 5:30c

Burgers, Brew & 'Que

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Cheap Eats

10:30pm | 9:30c

Man Fire Food

11pm | 10c

Man Fire Food

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Cheap Eats

2:30am | 1:30c

Man Fire Food

3:30am | 2:30c

So Much Pretty Food Here