Ingredients
3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)2 tablespoons olive oil2 garlic cloves, minced2 tablespoons smoked paprika2 teaspoons garlic powder 1-1/2 teaspoons chili powder1-1/2 teaspoons ground cumin1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes1/8 teaspoon pepperAIOLI:1-1/2 cups mayonnaise3 tablespoons lemon juice3 garlic cloves, minced1 tablespoon minced fresh chives plus additional for topping1 teaspoon red wine vinegar1/4 teaspoon salt 1/4 teaspoon pepper
Preparation
Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly.
Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking.
For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.
