Crispy Garlic Potatoes

Ingredients

For the Potatoes:

• 1 pound small red potatoes (about 8-10 potatoes)
• 1½ tablespoons unsalted butter, melted
• 1½ tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Tossing Mix:

• 1½ tablespoons unsalted butter, melted
• 1 teaspoon smoked paprika
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh green onions, finely chopped

For the Cilantro Aioli Sauce:

• ½ cup mayonnaise
• ¼ cup avocado oil or olive oil
• ¼ cup fresh lemon juice (about 1-2 lemons)
• 2 cloves garlic
• 1 teaspoon kosher salt
• ⅓ cup fresh cilantro, finely chopped

Instructions

1. Prep the Potatoes
Wash and scrub the red potatoes thoroughly but leave the skin on. Pat them completely dry with a towel. Here's the chopstick trick: Place two chopsticks (or wooden spoons) on either side of a potato. Using a sharp knife, make thin slices across the potato about ⅛ inch apart. The chopsticks act as a barrier so you don't cut all the way through! The potato should fan out slightly but stay connected at the bottom. Repeat with all potatoes.

2. Make the Garlic Butter
In a small bowl, combine the melted butter, olive oil, minced garlic, garlic powder, oregano, salt, and pepper. Mix well until everything is combined and fragrant.

3. Brush the Potatoes
Place the sliced potatoes on a baking sheet lined with parchment paper or in your air fryer basket. Use a pastry brush to generously brush the garlic butter mixture all over each potato, making sure to get it between the slices. The butter will seep into all those accordion cuts and create maximum flavor and crispiness.

4. Roast or Air Fry
Oven method: Preheat your oven to 400°F (200°C). Roast the potatoes for 35-40 minutes, or until they're golden brown, crispy on the edges, and tender when pierced with a fork. Brush with more garlic butter halfway through cooking.

Air fryer method: Preheat your air fryer to 400°F (200°C). Air fry for 15-20 minutes, checking halfway through and brushing with more garlic butter if needed. The potatoes should be crispy and golden.

5. Make the Cilantro Aioli
While the potatoes cook, make your cilantro aioli. Add the mayonnaise, avocado oil, lemon juice, garlic cloves, salt, and chopped cilantro to a blender or food processor. Blend on high speed until smooth and creamy, about 30-45 seconds. The sauce should be bright green and completely emulsified. Taste and adjust salt or lemon juice if needed. Transfer to a serving bowl and refrigerate until ready to serve.

6. Make the Paprika Tossing Mix
In a large bowl, melt 1½ tablespoons of butter and mix in the smoked paprika, salt, and pepper. Stir until combined.

7. Toss the Potatoes
When the potatoes are done cooking and still hot, add them to the bowl with the paprika butter mixture. Gently toss until all the potatoes are coated in the smoky, buttery goodness. The paprika will give them a beautiful reddish-orange color.

8. Garnish and Serve
Transfer the potatoes to a serving platter. Sprinkle with freshly chopped green onions. Serve immediately with the cilantro aioli on the side for dipping. Watch them disappear!