Salt & Vinegar Potatoes with Chipotle Aioli
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6+ servings
Ingredients
  • 1.5 lbs red or baby potatoes, quartered
  • 1 cup + 2 Tbsp distilled white vinegar, divided
  • 1 Tbsp sea salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 Tbsp ghee
Chipotle aioli
  • ¼ cup mayonnaise
  • 3 chipotle peppers in adobo sauce
  • 1 Tbsp lime juice
  • ½ tsp garlic powder
Optional, for serving:
  • Old Bay seasoning (or New Bae from Primal Palate) for serving!
  • Fresh chopped chives
Directions
  1. Combine potatoes, vinegar, and sea salt in a medium saucepan. Add enough water to the pot to cover the potatoes by about an inch.
  2. Bring the pot to a boil, reduce the heat, then simmer for about 20-25 minutes, until the potatoes are fork-tender.
  3. Meanwhile, make the chipotle aioli: combine the mayonnaise, peppers, lime juice and garlic powder in a mason jar or tall measuring cup. Use a stick blender to pulse the mixture until emulsified and all ingredients are incorporated smoothly. Season to taste with sea salt.
  4. Once the potatoes are tender, drain them in a colander and pat dry.
  5. Heat a cast iron skillet with 2 Tbsp ghee. Once hot, add the potatoes in a single layer. Cook, tossing occasionally, until the potatoes are browned and crispy - this should take about 10 minutes.
  6. Drizzle with remaining 2 Tbsp. vinegar and optional old bay seasoning.
  7. Serve topped with chives and flaky sea salt.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/salt-vinegar-potatoes-with-chipotle-aioli/