Potatoes and aioli are a match made in heaven, but fried herbs, capers, and cornichons take these crispy potato skins to the next level.
Potatoes and aioli—a match made in heaven. You could stop right there and have yourself a real nice time. Orrrr, you could throw a bunch of fried herbs, capers, and cornichons into the mix and have an unforgettable one.
Frying woody herbs tones down their bitterness and intensity, leaving behind pure herbaceous flavor, so you can use a lot of them without overwhelming your palate. If watching sports is your thing or whatever, add these to your next gameday lineup. They’ll dominate, I promise. This recipe was excerpted from ‘More is More' by Molly Baz. Buy the full book on Amazon.
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