Crispy Potatoes with Aioli and Spicy Tomato Salsa


  • 1 14-ounce can whole tomatoes with juices
  • 2 teaspoon(s) fresh lemon juice
  • 1 large egg yolk
  • 2 pound(s) baking potatoes
  • Salt
  • 0.5 teaspoon(s) crushed red pepper
  • 2 tablespoon(s) extra-virgin olive oil
  • + 5 more ingredients
    • Extra-virgin olive oil
    • Salt
    • Salt
    • 1 clove(s) garlic
    • 0.5 cup(s) plus 2 tablespoons extra-virgin olive oil

Make the Tomato Sauce: In a medium skillet, heat the olive oil. Add the crushed red pepper and cook over moderately high heat until fragrant, about 30 seconds. Add the tomatoes and their juices and boil until the sauce is reduced to 3/4 cup, about 5 minutes. Season with salt and transfer to a ser...

View full recipe at Food & Wine


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