Breakfast and Dinner Potatoes

Mom strikes again!  She found this great aioli recipe (in “For Cod and Country” by Barton Seaver) that is deep, smokey, and delicious.  Beyond flavor, I like how universal it is.  We served it over crispy garlic potatoes at dinner one night, and over hash brown potatoes the next morning at breakfast.  I could also see this dressing over grilled chicken or as a dipping sauce for hearty veggies.  Be creative!

Smokey Aioli


  1. 1 egg yolk
  2. 1 tsp. sherry vinegar
  3. 1 clove of garlic, finely grated
  4. 1 tbsp. smoked paprika
  5. juice of half of an orange
  6. 1 tsp. salt
  7. 1 cup canola or olive oil


  1. Whisk together the egg yolk, vinegar, garlic, paprika, orange juice, salt until well combined.
  2. Slowly pour in the oil while whisking, so that it is incorporated in a steady stream.  This will ensure the oil is mixed in thoroughly and won’t separate.  The sauce will thicken.
  3. Refrigerate until ready to use, and bring to room temperature when serving.

Happy Allergy Free Eating!


Leave a comment

Filed under Recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s