Friday, November 7, 2014
Michael Symon's Spicy Fried Potatoes
7 small yukon gold potatoes, chopped in half and cooked in well salted water
1/4 c olive oil
1 T paprika
1/2 T chipotle powder
3 garlic cloves, minced
1/2 c mayonnaise
1 T sriracha sauce
1/4 c bacon fat
grated zest and juice of 1 lemon
1 scallion, chopped
Combine the olive oil, paprika, chipotle powder and garlic together in a small saucepan, and warm for about 1 minute. Remove from the heat, let cool slightly, then add the mixture to the mayonnaise and sriracha. Set aside.
Heat the bacon fat in a skillet, then smash each potato with your hand, and cook the potatoes for about 3 minutes per side. Sprinkle them with salt, the lemon juice and zest, and the scallions. Serve with the spicy sauce.
So delicious, I will be making these again, and Owen likes them a lot without the spicy sauce, he gives them a 9, so maybe try that if you make this, the potatoes even on their own are delicious.