Roasted Potatoes With Anchovy Dijon Aioli
Ingredients
- For the aioli dip:
- 1 large egg
- 2 garlic cloves
- 1 tablespoon Dijon mustard
- 5 anchovies
- 2 teaspoons white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper, to taste
- For the potatoes:
- 5 medium Yukon gold potatoes
- 1 teaspoon Aleppo chile flakes
- 2 to 3 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh chives, roughly chopped
- Flaky salt, for garnish
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