I love potatoes so much that I like to purchase them in big bags. When kept in a cool place they can last quite a long time. More importantly they are so versatile that no matter what the situation, it’s not difficult to create a meal around your spuds. One of my favorite snacks is a no oil version of Spanish Roasted Potatoes served with a zippy garlicky sauce. Whether you are sipping a Rioja or not, this is soul food at its best.
Perfect Potato Cooking Tips
If you are one of those who own an air fryer getting crispy potatoes is a bit of a breeze. I have chosen not to purchase one, but instead have relied on some tried and true cooking techniques to get a great result. Yes, just a little more time consuming, but not really enough to speak of.
Personally I like a crispy outside and a creamy inside. A lot of that result depends on the type of potato you use. Some potatoes are just starchier than others. The best fries are first boiled and then cooked, whether it’s in an oven or fryer. This is accomplished while the oven is heating, so you see there is conservation in time there. The potatoes do not need to be fully cooked, only 10 minutes or so, depending on the size of the pieces. Another success trick is to add the salt to the marinade mixture, so it bakes into the skin. Without grease to capture the salt crystals they otherwise just bounce off if you try to season out of the oven.
If you have a convection fan in your oven now is a good time to use it. Otherwise a high eat and turning once or twice will work just as well.
What About That Garlic Sauce?
Given my druthers my favorite way to eat a frites is to dip it in mayonnaise, or even better, aioli. There is something about the fatty tang of mayo that just loves a potato. But this sauce that I came up with? A pretty gosh darn good alternative. It has all the garlicky snap and creaminess of mayo to make this super satisfying. It’s also made with ingredients I typically have on hand, and only takes a few secs to make.
While you are at it I greatly suggest making a larger batch of this sauce. A simple steamed veg lunch can be a knock out when dipped into this sauce.
Preheat the oven to 425 degrees and prepare a baking sheet. Place cut potatoes into a medium saucepan and cover with water by 2". Add 2 teaspoons of salt to the water and bring to a boil. Simmer for 10 minutes until the potatoes are tender but not soft. They should give to a knife when inserted but with a little resistance. Drain. In a large bowl combine the sherry vinegar, cornstarch, smoked paprika, salt and garlic powder. Stir to incorporate the cornstarch and melt the salt. Add the warm potatoes and toss to cover with the mixture, Let them sit one minute then toss again. Spread the potatoes on the baking sheet. Turn them so the most edges are exposed. Place in the oven for 25-30 minutes until crispy on the edges. To make the garlic sauce: In a blender combine the garlic, hummus, tahini, lemon juice, garlic powder, salt and water. If you prefer a thicker sauce add the tofu and blend smooth. When the potatoes are done serve on a platter. Top with a shake of smoked paprika and a sprinkle of parsley. Serve with the garlic sauce. Feel free to double the creamy garlic recipe. It goes great in a grain bowl, over steamed veggies, or as a dip with friends. Good friends who don't mind garlic breath.
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