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Ingredients
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Potatoes
Cacio Aioli
Method
Preparing the Potatoes
- 1
- 2
Drain and Dry
Once cooked, drain the potatoes and allow them to steam dry for about 5 minutes. This will help remove excess moisture.
- 3
Punch the Potatoes
Using a potato masher or the bottom of a heavy glass, gently press down on each potato quarter until they are slightly flattened but still intact. You want them to be 'punched' without breaking apart.
- 4
Fry the Potatoes
In a large skillet, heat the beef fat over medium-high heat. Once hot, carefully add the punched potatoes to the skillet. Fry them for about 4-5 minutes on each side, or until they are golden brown and crispy. Season with black pepper and additional salt to taste.
Making the Cacio Aioli
- 5
Combine Ingredients
In a medium bowl, combine the mayonnaise, grated Pecorino Romano cheese, minced garlic, lemon juice, olive oil, salt, and black pepper.
- 6
Mix Well
Using a whisk or a fork, mix all the ingredients together until smooth and well combined. Adjust seasoning if necessary.
- 7
Chill the Aioli
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld together.