Jul 14 2026
Restaurants›SMOKESTAK›Skin-on Chips, Aioli Recipe

Skin-on Chips, Aioli Recipe

Inspired by SMOKESTAK
Time50m
Serves2

Make Skin-on Chips, Aioli Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chips (skin-on)

Aioli

Method

Chips (skin-on)

  1. 1

    Preheat and prep

    Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment or foil for easier cleanup.

  2. 2

    Wash and cut

    Scrub the potatoes thoroughly to remove dirt but leave the skins on. Trim any blemishes. Cut potatoes into evenly sized chips: for thick steakhouse-style chips, cut into 3/4" (2 cm) sticks; for thinner fries, cut 1/2" (1–1.5 cm). Aim for uniform size so they cook evenly.

  3. 3

    Blanch (optional for crispier chips)

    Place cut potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a simmer over medium-high heat. Simmer gently for 3–4 minutes — do not boil vigorously. Drain and spread on a clean kitchen towel; pat dry thoroughly. (This step removes surface starch and helps achieve a crisp exterior; you can skip it for a quicker method but the chips will be less crisp.)

  4. 4

    Season and oil

    Transfer dried potato pieces to a large bowl. Add 2 tbs olive oil, 1 tsp coarse sea salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Toss until every piece is evenly coated. If you used the blanch step, let the potatoes rest 5 minutes to allow the coating to adhere.

  5. 5

    Bake

    Spread the chips in a single layer on the prepared baking sheet with space between pieces (use two sheets if necessary). Bake at 425°F (220°C) for 20 minutes, then flip or shake the pan and rotate the sheet front-to-back. Continue baking another 12–18 minutes, until chips are golden brown and crisp at the edges. Total time will depend on thickness; thinner chips may be done sooner.

  6. 6

    Finish and serve

    Remove chips from oven and immediately taste for seasoning; sprinkle an extra pinch of salt if needed. If using, toss with 1 tbs chopped fresh parsley for color and freshness. Serve hot alongside the aioli.

Aioli

  1. 7

    Prepare ingredients and equipment

    Bring the egg yolk to room temperature (15 minutes on the counter). Make sure garlic is peeled and finely minced or grated. Have a bowl and a whisk (or a food processor/blender or an immersion blender with a jar) ready.

  2. 8

    Emulsify

    In a medium bowl whisk the egg yolk with 1/2 tsp Dijon mustard and 1 tbs lemon juice until smooth. Begin adding the neutral oil very slowly: drop by drop at first while whisking vigorously to form an emulsion. After about 1–2 tbs of oil have been incorporated and the mixture has thickened, you can add the remaining oil in a thin, steady stream while continuing to whisk. If using a blender or immersion blender, keep the motor running and pour the oil slowly down the feed tube or chute.

  3. 9

    Finish flavoring

    Once all oil is incorporated and the aioli is thick and glossy, whisk in 1 tbs extra-virgin olive oil for flavor. Stir in the grated/minced garlic, 1/2 tsp coarse salt and 1/4 tsp black pepper. Taste and adjust: add up to 1 tbs more lemon juice or a pinch more salt if desired.

  4. 10

    Safety and storage

    Because this aioli uses a raw egg yolk, keep chilled until serving and use within 24–48 hours. If you prefer, use pasteurized egg yolk or substitute 3 tbs mayonnaise mixed with 1/2 tbs lemon juice and 1/2 tsp mustard for a quicker, shelf-stable version.

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