Spicy fried potatoes with saffron aïoli from White Dog Cafe Cookbook: Recipes and Tales of Adventure from Philadelphia's Revolutionary Restaurant by Judy Wicks and Mardee Haidin Regan and Kevin Von Klause and Elizabeth FitzGerald

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Notes about this recipe

  • lorloff on July 04, 2017

    The spice mix for the potatoes was delicious. To cut the heat a bit I doubled the oregano and garlic. I worked really well to sprinkle on the potatoes before roasting. Used the spice mix here and the fabulous saffron aioli from this recipe but the Jamie Oliver technique for cooking oven roasted potatoes which is to put them in cold water bring the pot just to a boil, remove strain, let steam for a bit and then roast at 425 in olive oil or duck fat.

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