Crispy Salt + Vinegar Roasted Potatoes with Smoked Paprika Aioli
Whole30 compliant roasted potatoes with a salt + vinegar twist served up with a smoked paprika aioli for dipping!
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
For the Potatoes
For the Smoked Paprika Aioli
  1. Preheat oven to 425.
  2. 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.
  3. Drain the potatoes in a colander and allow them to cool slightly. (you want them to completely or almost stop steaming)
  4. 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.
  5. Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
  6. 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.
  7. 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.
  8. 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.
  9. Roast the potatoes in the oven for about 30 minutes, tossing halfway through, or until the potatoes are golden brown and crisp.
  10. Remove from oven and drizzle with 2 tbsp. of vinegar, toss to coat once more.
  11. Serve with the smokey aioli. Enjoy!