Boardwalk Fingerling Potatoes

by Soumeya | April 2019

• Prep time: 25 minutes
• Cook time: 80 minutes
• Inactive time: 15 minutes
• Total time: 2 hours

Servings: 4

Ingredients:

Fingerling Potatoes

• 16 baby red potatoes, similar size -no larger than 2 inches wide
• 2 teaspoons salt
• 3 tablespoons duck fat *
• 1/4 teaspoon coarse sea salt (see note)
• Old bay seasoning
• Parsley for garnish

White Chermoula Aioli

• 2 large egg yolks *
• Zest and Juice of 1 lemon
• 3 cloves of garlic *
• 2 teaspoons of white peppercorns, toasted
• 2 teaspoons of caraway seeds toasted
• 2 teaspoons honey
• 1 ½ cups olive oil *

Instructions:

Fingerling Potatoes

• In a large saucepan or braiser, place the potatoes in one layer, add water and salt. There should be enough water to cover most of the surface areas of each potato but they don’t have to be submerged.
• Bring the water to a boil over medium heat then lower the heat so there is a constant simmer (no angry bubbles).
• Cook the potatoes for 35 minutes.
• Remove from the water and place on a cooling rack. Let the potatoes dry and cool for 5 minutes.
• Using a cutting board, and working one potato at a time, use the heel of your hand against the broad side of a knife and gently press each potato against the board to create a slight flatness and smashed effect.
• Cover a rimmed baking sheet with parchment paper, and place all the potatoes on it.
• Brush each potato with some duck fat on all sides. If the duck fat is a solid, heat it in the microwave in 5 second intervals until it softens.
• Sprinkle with sea salt.
• Place in the potatoes in the freezer and let them cool for 15 minutes.
• Meanwhile preheat the oven to 450°F.
• Bake the potatoes for 30 minutes or until golden around the edges, flip them over and cook for an additional 10-15 minutes or until golden brown.
• To serve, place the White Chermoula Aioli on a large plate. Top with the potatoes. Sprinkle the Old bay seasoning all over.

White Chermoula Aioli

• In a blender, blend together the egg yolks, lemon zest and juice, garlic, peppercorns, caraway seeds, and honey. Blend until very well combined and the spices are completely minced.
• While the blender is on at low speed, slowly stream the oil into the blender. The mixture will start to thicken as the oil and yolks emulsify.
• The consistency of the aioli will be a cross between heavy syrup and creamy butter. If it is too thick, add water, one teaspoon at a time and continue blending until combined.
• Store in the refrigerator in an airtight jar until ready to use.

Notes:

• Old bay seasoning contains salt, so if you decide to salt the potatoes make sure you don't use too much seasoning.
• Cooking times will vary based on factors such as potato size and the heat of the water. Use testing cues to determine doneness.
• You can also use red potatoes or beef fat for this recipe.
• Store extra chermoula in the refrigerator for up to one week.

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