Want to know my favorite food? Chips. Yes, I know…weird, huh? For someone that loves food SO much I choose chips as my favorite food. But it is what it is, the heart wants what the heart wants! And the heart also wants these crispy salt + vinegar roasted potatoes with smoked paprika aioli!
The Whole30 diet definitely helped me with my addiction to chips. Previously, chips and salsa were my afternoon snack of choice. But, do you know the problem with chips and salsa? Once you start you just can’t stop. Well, for me at least. During my first Whole30 Challenge, this was the most challenging thing to say goodbye to for me. I craved my salty chip and salsa fix like a true addict. But I am glad I went through that struggle. I started to find other things to snack on that a) were more healthy and b) I could stop eating them when it was time to stop eating them. Thank goodness!! Today, I still indulge in chips and salsa at least once a week. It’s my thing. But I have a much better relationship with it.
With all that to say, I love chips! Chips love me! This is why I wanted to turn regular roasted potatoes into a tangy and delicious take on one of my favorites– Salt and Vinegar chips! You can eat them by themselves but I also love to serve them with the smokey aioli sauce, it reminds me of my study abroad time in Spain!
You guys have to try these crispy salt + vinegar roasted potatoes with smoked paprika aioli out if you are real chip lovers like myself! It’s SO good.
- 2 lbs. small red potatoes, fourthed or baby red potatoes, halved
- 1 cup + 2 Tbsp. Distilled white vinegar
- Water for boiling
- Kosher salt to taste
- 2 tbsp. olive oil
- 1 cup Safflower Seed Oil (or any light in flavor oil such as avocado oil or *light* olive oil..not extra virgin)
- 1 egg room temp
- 2 cloves garlic minced
- 1/2 tsp. smoked paprika
- 1/2 lemon juiced
- Kosher salt to taste
- Preheat oven to 425.
- Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan. Add water to cover the potatoes by 1”. Cover and bring to a boil. When boiling, add some salt to season the water, cover and continue to boil until the potatoes can be pierced with a fork, but are not falling apart--about 10 minutes.
- Drain the potatoes in a colander and allow them to cool slightly. (you want them to completely or almost stop steaming)
- Meanwhile, while the potatoes are cooling let's make the aioli: fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
- Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
- Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo at this point.
- Now, add in the minced garlic, the SMOKED paprika, the lemon juice, and kosher salt (to taste). Blend once more until combined. Set aside or refrigerate until ready to use.
- Once the potatoes have cooled, spread them on a large baking sheet (covered in parchment paper if you have it). Drizzle with 2 tbsp. olive oil and gently toss until coated and spread the potatoes in a single layer across the baking sheet. Season them, to taste, with kosher salt and black pepper.
- Roast the potatoes in the oven for about 30 minutes, tossing halfway through, or until the potatoes are golden brown and crisp.
- Remove from oven and drizzle with 2 tbsp. of vinegar, toss to coat once more.
- Serve with the smokey aioli. Enjoy!