Ingredients
2 russet potatoes (about 1 lb.), sliced ⅛" thick
2 tbsp. extra-virgin olive oil
3/4 tsp. kosher salt, divided
1 tsp. McCormick ground black pepper, divided
1/4 c. freshly grated Parmesan
1/3 c. mayonnaise
1 tbsp. apple cider vinegar
1/8 tsp. granulated sugar
Preparation
Step 1Preheat oven to 400° with racks in the upper and lower thirds. In a large bowl, toss potatoes with oil, ½ teaspoon salt and ½ teaspoon pepper. Arrange in a single layer on a two rimmed baking sheets. Step 2Bake until golden brown, about 25 to 30 minutes, rotating pans halfway through. Watch carefully in the last 5 minutes as some potatoes will cook faster than others. Step 3Using a metal spatula, transfer potatoes to a plate to cool as they are done. Season with salt and pepper and sprinkle with Parmesan while still warm.Step 4In a small bowl, stir together mayonnaise, vinegar, remaining ½ teaspoon of pepper, remaining ¼ teaspoon of salt, and sugar. Serve aioli with cooled potatoes.
