Rosemary Garlic Crushed Potatoes with Lemon Chive Aioli

Recipe by From a Chef's Kitchen

Rosemary Garlic Crushed Potatoes with Lemon Chive Aioli is a beautiful side dish with country French elegance!

Ingredients

• potatoes
• salt
• 12 small Yukon Gold potatoes
• 3 tablespoons extra-virgin olive oil, plus more for baking sheet
• 2 tablespoons fresh rosemary
• 3 cloves garlic (minced)
• freshly ground black pepper (to taste)
• aioli
• 1 cup mayonnaise
• 1 large lemon,
• 3 tablespoons chopped fresh chives, plus more for garnish
• 2 cloves garlic (minced)
• salt and freshly ground black pepper (to taste)

Method

1. POTATOES
2. Preheat oven to 375 degrees.
3. Place the potatoes in a small saucepan and fill with water to cover. Add salt to taste. Bring it to a boil and cook the potatoes until they can be easily pierced with a knife. Be careful not to overcook.
4. Brush a baking sheet with olive oil.
5. Drain the potatoes and place them on the prepared baking sheet. Crush the potatoes to flatten, being careful not to overdo it.
6. Combine olive oil, rosemary, garlic, salt and black pepper in a small bowl. Brush the tops of the potatoes with the oil and herb combination.
7. Bake for 25-30 minutes or until heated through and crispy on the bottom.
8. AIOLI
9. Combine aioli ingredients in a small bowl. Serve with potatoes.

View the recipe instructions at From a Chef's Kitchen