One of our requires stops as a family on our St. Augustine trips is always Asado Life. Every plate of food we have ever tried at this restaurant is simply divine! On our most recent trip up there two weeks ago we tried some of their new seasonal menu items, like these gaucho potatoes with datil aioli. My boys and I went crazy for these and knew we had to figure out making it back home since we only make it up to St. Augustine once a year to dine at Asado Life. Until you make it up there, this will do plenty fine until you try it directly from the source yourself!\
Gaucho Potatoes with Datil Aioli
Ingredients
- 1 – 3 lb bag petite red potatoes
- 3 Tbsp salt
- 2 tsp baking soda
- 3 cloves garlic, mashed
- 1/2 cup wagyu tallow
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2 tbsp lime juice
- 2 tbsp Datil hot sauce or sweet-and-hot datil pepper sauce
- 8 datil peppers, seeded and stem removed
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 4 slices bacon
- parsley for garnish
Prepare
- First, cut each potato into 1/8th pieces.
- Fill a large pot with cold water about 1/2 way, add the potatoes, salt, baking soda and bring to a boil. Boil for 20 minutes then strain.
- Place the potatoes in a 9×13 baking dish and mix it with 3 cloves mashed garlic and 1/2 cup of wagyu tallow until it is thoroughly combined. Roast at 450 F for 50 minutes at high convection. Flip the potatoes using a thin spatula every 10 minutes or so to keep them from sticking to the bottom or each other.
- Line a 1/4 baking sheet with parchment paper and place 8 slices of bacon on it. Bake for 10 minutes or until crispy.
- In the meantime, in a food process add and process mayonaise, sour cream, lime juice, Datil pepper sauce, Datil peppers, garlic and onion powders until smooth. Set aside.
- Remove the potatoes from the oven, and allow to cool for 10 minutes. Strain the remaining oil and discard.
- Serve the potatoes with the Datil aioli, crumbled cripsy bacon, parsley, salt, and pepper, and enjoy!
