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Spicy Garlic Potatoes and Garlic Dip<\/p>\nSpicy Garlic Potatoes and Garlic Dip<\/p>\n
<\/p>\n
For the garlic sauce<\/p>\n
1 C. (135 g) garlic cloves, peeled<\/p>\n
2 tsp. kosher salt<\/p>\n
1\/4 C. (60 ml) fresh lemon juice<\/p>\n
3 C. (720 ml) grapeseed oil<\/p>\n
1\/4 C. (60 ml) ice water<\/p>\n
For the potatoes<\/p>\n
1 1\/2 pounds (680 g) baby yellow potatoes, scrubbed clean and dried<\/p>\n
3 to 4 T. (45 to 60 ml) olive oil<\/p>\n
1 tsp. kosher salt<\/p>\n
1 tsp. ground cumin<\/p>\n
1\/2 tsp. garlic powder<\/p>\n
1\/2 tsp. freshly cracked black pepper<\/p>\n
<\/p>\n
To make the garlic sauce: Place the garlic cloves in the bowl of a food processor. Add the salt and pulse for 10 seconds, pausing to scrape down the sides of the bowl, until the garlic is finely minced. Add 1 T. of the lemon juice and continue processing until a paste begins to form. Add another T. of lemon juice and process until completely smooth and slightly fluffy. With the food processor running, slowly drizzle in \u00a52 C. (120 ml) of the grapeseed oil in a very thin stream, followed by 1 T. of the lemon juice. Repeat with another \u00a52 C. (120 ml) of the oil and the remaining 1 T. of lemon juice. Continue the process, alternating \u00a52 C. (120 ml) of the oil with 1 T. of the ice water, until all of the oil and ice water have been incorporated. Transfer the garlic sauce to a container and store in the fridge for up to 1 month. To make the potatoes: Preheat the oven to 425 \u00b0F (220\u00b0C). Cut the potatoes into quarters, scatter them on a half sheet pan, and drizzle with the olive oil. Sprinkle the salt, cumin, garlic powder, and pepper on top and toss to combine. Roast for 25 to 30 minutes, until the potatoes are golden brown around the edges and fork tender. Serve the potatoes with the garlic sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spicy Garlic Potatoes and Garlic Dip For the garlic sauce 1 C. (135 g) garlic cloves, peeled 2 tsp. kosher salt 1\/4 C. (60 ml) fresh lemon juice 3 C. (720 ml) grapeseed oil 1\/4 C. (60 ml) ice water For the potatoes 1 1\/2 pounds (680 g) baby yellow potatoes, scrubbed clean and dried 3 to 4 T. (45 to 60 ml) olive oil 1 tsp. kosher salt 1 tsp. ground cumin 1\/2 tsp. garlic powder 1\/2 tsp….<\/p>\n