Hello Everyone! I’ve gotten a lot of interest in my homemade garlic aioli, so when I posted a picture with homemade tater tots- viola! You asked me for my recipe. Aioli can be used on basically everything from sandwiches to potatoes, and is especially good on cooked asparagus. Happy cooking!

Easy Aioli
2 cloves garlic, pressed
1/4 tsp Kosher salt
1/2 cup mayonnaise (I use low-fat)
2 Tbsp olive oil
1 Tbsp fresh lemon juice (about 1/4 lemon)
Lemon pepper and black pepper to taste

Mash garlic and salt until paste forms. If you use more than 1/4 tsp it will be too salty! Whisk in mayo, olive oil, and lemon juice. Season with pepper and lemon pepper. Refrigerate for at least 1/2 hour. It’s also great if you add a little fresh dill!

Homemade Tots
2 pounds Yukon gold potatoes
1 Tbsp flour
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp oregano
1/4 tsp dill
Kosher salt and black pepper
1 cup peanut oil (or vegetable oil if you’re allergic)
2 Tbsp chopped fresh parsley

Cut potatoes halfway lengthwise and fill up saucepan with cold water. Bring to a boil and parboil 6-7 minutes- no more or they will get too mushy! Drain potatoes and let cool. After they are cooled, grate the potatoes onto paper towel or a large clean dish towel to remove excess water. Put the potatoes in a large mixing bowl, add the flour and dry seasonings and salt and pepper to taste. Use a large spoon or scooper and form potatoes into tot form, I make them about 1 1/2 inches in diameter. Heat the peanut oil in a large pot or dutch oven over medium to medium high heat. I use a thermometer and get the oil up to around 325 degrees. Add tots 5-6 at a time and fry until golden brown about 4 or 5 minutes. Transfer to a paper towel lined plate and when you’re ready to serve garnish with fresh parsley!