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“Homemade Chip-Style” Crispy Potatoes with Pickle Aioli Dip

very easy


Homemade chips are delicious, but there are plenty of steps, work and frying involved. That’s why this recipe for “homemade chip-style” potatoes has it all. They taste like chips, you get to keep the potato peel (and the fibre!), they’re crispy and festive, and they’re served with an aioli that tastes like dill pickle chips. From Quebec-grown potatoes to local oils and condiments, this recipe has everything you need to showcase local and seasonal ingredients. With an easy recipe like this, you’ll have more time to celebrate with the people you love!

A Science et Fourchette recipe


For the crispy potatoes
2 lb
yellow fingerling potatoes
907 g
2 tbsp.
sunflower oil for cooking
30 mL
For the pickle aioli dip
¼ cup
mayonnaise, regular or vegan
60 mL
¼ cup
plain organic yogurt
60 mL
¼ cup
dill pickles, chopped
60 mL
clove garlic, minced
1 tbsp.
capers, drained and chopped
15 mL
Italian parsley, chopped
Fresh dill, chopped
Salt and pepper


Step 1
Place rack in centre of oven preheated to 425°F and line a baking sheet with parchment paper. In a saucepan of boiling salted water, cook potatoes until tender, about 15 to 20 minutes. Drain and let cool.
Step 2
Meanwhile, prepare pickle aioli by combining all ingredients in a bowl. Season generously with pepper and a bit of salt. Set aside.
Step 3
Oil parchment paper and place potatoes on top. Halve potatoes lengthwise. Using a masher, gently crush. Brush tops of potatoes with oil again.
Step 4
Bake for about 20 minutes, or until potatoes are golden brown and very crispy. For well-cooked edges, finish cooking on broil for 3 to 4 minutes. Serve with aioli.