4 servings Ingredients For the gremolata:
2 tablespoons finely chopped fresh parsley
Zest of 1 lemon 1/2 large garlic clove, minced
For the aioli: (Makes 1/2 cup)
1 small head of garlic 3 tablespoons extra-virgin olive oil
1/2 cup mayonnaise Juice of 1/2 lemon
Kosher salt Freshly ground black pepper
For the potatoes: 1 pound marble-size Idaho russet potatoes
2 tablespoons extra-virgin olive oil
Kosher salt Directions For the gremolata: Combine all the ingredients, cover and refrigerate.
For the aioli: Preheat an oven to 400 degrees. Cut off the pointed end of the garlic 1/4 inch into the head. Rub the head of garlic with olive oil. Place it in an ovenproof pan and roast for about 20 minutes, or until lightly brown and soft. Remove the garlic from the oven and allow it to cool. Squeeze the garlic puree out of the cloves.
Combine the puree, mayonnaise and lemon juice. Add salt and pepper to taste.
For the potatoes: Preheat an oven to 400 degrees.
Wash the potatoes, scrubbing off any dirt. Pat dry. Toss the potatoes with the olive oil and place them in a cast-iron skillet. Heat the skillet over medium-high heat until it is hot, tossing the potatoes continuously. Place the skillet in the oven and roast the potatoes for 20 minutes, or until they fall apart when pierced with knife.
Transfer the potatoes to a bowl and sprinkle generously with salt and the gremolata. Serve the aioli for dipping.
Chef Michael Carmel is the department head of Culinary Arts at the Culinary Institute of Charleston