Crispy Roasted Potatoes with Garlic Mayo, Bacon, and Chives (Plus Fried Potato Skins)

Ingredients

• 1.5 kg Yukon Gold potatoes (Can substitute with Russet potatoes; choose firm, unblemished potatoes.)
• 2.5 tbsp Salt (For boiling water, seasoning potatoes, and peels.)
• 2 cups Peanut oil (For roasting and frying; can substitute with another high smoke point neutral oil.)
• 1 large Egg (For garlic mayonnaise.)
• 1 tbsp Water (For garlic mayonnaise.)
• 1 clove Fresh garlic (Adjust to taste.)
• 2 tsp Lemon juice (Freshly squeezed preferred.)
• 1 tsp White vinegar (Plain distilled white vinegar.)
• 1 cup Avocado oil (For mayonnaise; can use another neutral oil.)
• 2 tbsp Olive oil (For finishing mayonnaise.)
• 6 slices Bacon (Preferably thick-cut, smoky bacon.)
• 1/2 bunch Fresh chives (For garnish.)
• to taste Black pepper (For seasoning potatoes.)
• 1 tsp Herb and garlic seasoning (optional) (For potato peels; can use rosemary salt or your favorite blend.)
• 2 tbsp Parmesan cheese (optional) (Freshly grated, for potato peels.)

Instructions

1. Prep and Peel Potatoes

   Wash and peel the Yukon Gold potatoes. Use a fork stabbed into the potato to make peeling safer and faster, especially for kids. Save the peels in a bowl for later.

   Time: PT10M

2. Rinse Potato Peels

   Rinse the potato peels in water three times to remove excess starch. Set aside in a bowl of fresh water.

   Time: PT3M

3. Cut Potatoes

   Cut potatoes into large, even chunks (about 4-6 pieces per potato, depending on size) so they cook evenly.

   Time: PT5M

4. Soak Potato Chunks

   Place cut potatoes in a bowl of cold water to remove excess starch. If possible, soak overnight for fluffier potatoes, but a quick soak is fine.

   Time: PT5M

5. Boil Potatoes

   Bring a large pot of water (about 4 quarts) to a boil. Add 1.5 tbsp salt. Add potatoes and boil for 28 minutes, stirring every 5 minutes to roughen the edges. Potatoes should be almost falling apart but not mushy.

   Time: PT28M

6. Drain and Steam Potatoes

   Carefully drain potatoes in a colander. Return to the hot pot and let them steam dry for 5 minutes to remove excess moisture.

   Time: PT5M

7. Season and Rough Up Potatoes

   Season potatoes with 1/2 tbsp salt. Gently shake the pot to rough up the edges and create a craggy surface.

   Time: PT3M

8. Preheat Oven and Oil

   While potatoes are boiling, pour 1.5 cups peanut oil into a sheet pan or roasting pan and place in a preheated oven at 400°F (204°C) for at least 10 minutes. Heat an additional 1/2 cup oil in a small saucepan to 350°F (177°C).

   Time: PT10M

   Temperature: 400°F

9. Roast Potatoes

   Carefully add potatoes to the hot oil in the pan. Pour the extra hot oil from the saucepan over the potatoes to coat. Roast in the oven at 400°F (204°C) for 25 minutes. Flip potatoes carefully, then roast for another 20 minutes until deeply golden and crisp.

   Time: PT45M

   Temperature: 400°F

10. Drain and Season Roasted Potatoes

    Remove potatoes from the oven. Drain on paper towels. Season immediately with black pepper and additional salt if needed.

    Time: PT2M

11. Make Garlic Mayonnaise

    In a blender, combine 1 egg, 1 tbsp water, 1 clove garlic, 2 tsp lemon juice, and 1 tsp white vinegar. Blend for 1 minute until pale. Add 1/2 tsp salt. With the blender running, slowly stream in 1 cup avocado oil until thickened. Finish with 2 tbsp olive oil. Adjust thickness and seasoning to taste.

    Time: PT8M

12. Cook Bacon Bits

    Slice cold, slightly frozen bacon into small squares. Add to a cold pan and cook over medium heat, stirring frequently, until crispy and rendered (about 10 minutes). Drain on paper towels.

    Time: PT10M

    Temperature: Medium heat

13. Prep and Slice Chives

    Dampen a paper towel, fold, and roll chives inside for stability. Slice thinly with a sharp knife. Store extra in a Ziploc bag in the fridge.

    Time: PT3M

14. Fry Potato Peels

    Dry reserved potato peels thoroughly. Heat leftover oil to 375°F (191°C). Fry peels in batches for about 5 minutes until golden and crisp. Drain on paper towels and season immediately with herb and garlic seasoning and Parmesan cheese if desired.

    Time: PT12M

    Temperature: 375°F

15. Plate and Serve

    Arrange roasted potatoes on a platter. Top with garlic mayonnaise, bacon bits, and chives. Serve fried potato peels on the side as a snack.

    Time: PT4M

Nutrition Facts

Calories

600

Protein

10g

Carbohydrates

60g

Fat

36g

Fiber

6g