Crispy Potatoes Recipe

Prep and parboil

Preheat the oven to 220°C (425°F). Wash the potatoes thoroughly. If using small potatoes, leave whole; if using medium potatoes, cut into 1 to 1¼-inch chunks so pieces are uniform. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork—about 8–12 minutes depending on size. Do not overcook; they should hold shape.

Rough up and dry

Drain the potatoes in a colander and let steam-dry for 2 minutes. Return them to the hot pot off the heat and shake the pot vigorously or toss gently with a spatula for 30–60 seconds to roughen the surfaces—this creates extra texture for crisping. Pat any very wet spots dry with paper towels.

Season and oil

In a large mixing bowl combine 3 tablespoons olive oil, 2 tablespoons melted unsalted butter, 1 teaspoon garlic powder, 1 teaspoon freshly ground black pepper, and 1 tablespoon fresh thyme leaves (if using). Add the potatoes and toss gently but thoroughly so every piece is evenly coated. Taste and adjust with the remaining ½ tablespoon kosher salt as needed.

Roast until golden

Arrange potatoes in a single layer on a rimmed baking sheet (use two if necessary) leaving space between pieces for air circulation. Roast in the preheated oven for 25–35 minutes, turning once halfway through, until deep golden brown and crisp on the outside and tender inside. For extra crispness, broil for the last 1–2 minutes while watching closely to avoid burning.

Finish

Remove from oven and immediately season with a light sprinkle of kosher salt to taste. Transfer to a serving platter and scatter a few extra fresh thyme leaves if desired. Serve hot alongside the truffle aioli.

In a small bowl combine 1 cup mayonnaise, 1 minced garlic clove, 2 teaspoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon salt. Whisk until smooth.

Add 1 teaspoon white truffle oil and ½ teaspoon freshly ground black pepper. Fold in 1 tablespoon finely chopped chives, reserving a pinch for garnish. Taste and adjust: add up to an extra ½ teaspoon lemon juice or a pinch more salt if needed. Truffle oil is potent—add gradually and taste.

Cover and refrigerate the aioli for at least 20 minutes to allow flavors to meld. Bring to cool room temperature for 10 minutes before serving if chilled very cold.

Serve a dollop (about 2 tablespoons per person) alongside the warm crispy potatoes and garnish with remaining chopped chives.