Crispy Weiser Farms Potatoes Recipe

Prep and parboil

Wash potatoes. If using baby potatoes or small Yukon Golds, halve or quarter to make roughly 1 to 1½-inch pieces; larger potatoes should be cut to similar-sized chunks. Place cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork but not falling apart, about 8–10 minutes depending on size. Drain well in a colander and let sit for 2–3 minutes to steam-dry.

Rough the edges

Return the drained potatoes to the hot pot, cover, and shake vigorously for 30–45 seconds to rough up the exterior — this creates extra surface area for crisping. Alternatively, toss gently in the colander with a spoon to slightly mash the exterior.

Pan-roast for crispness

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add olive oil and butter and swirl to combine. Add potatoes in a single layer, cut-side down where applicable, without overcrowding (work in two batches if needed). Let the potatoes cook undisturbed for 4–6 minutes until a deep golden crust forms on the bottom, then flip or toss and continue cooking another 4–6 minutes, shaking the pan occasionally so more sides crisp. Total pan time should be about 10–14 minutes until most surfaces are crisp and interiors are tender.

Season and finish

Lower heat to medium. Sprinkle kosher salt, 1/2 teaspoon freshly ground black pepper, and aleppo pepper evenly over the potatoes. Add chopped parsley and dill, toss gently to distribute and warm the herbs through for 30–60 seconds. Taste and adjust salt/pepper. Transfer potatoes to a warm serving platter.

While potatoes are cooking (or ahead of time), combine Greek yogurt, mayonnaise, grated garlic, lemon juice, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl. Whisk until smooth and emulsified. Taste and adjust: add a little more lemon for tang, a pinch more salt for seasoning, or a dusting of aleppo pepper for heat if desired.

Chill the aioli in the refrigerator for at least 10 minutes to let flavors meld, or serve immediately at room temperature if preferred.

Serve the crispy potatoes hot with the yogurt aioli on the side for dipping. Optionally garnish the potatoes with a light dusting of additional aleppo pepper and a few extra chopped parsley leaves.