Roasted Potatoes with Anchovy-Dijon Aioli

• For the aioli dip:
• 1 large egg
• 2 garlic cloves
• 1 tablespoon Dijon mustard
• 5 anchovies
• 2 teaspoons white wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup extra-virgin olive oil

Freshly ground black pepper, to taste

• For the potatoes:
• 5 medium Yukon gold potatoes
• 1 teaspoon Aleppo chile flakes
• 2 to 3 tablespoons extra-virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

• 2 tablespoons fresh chives, roughly chopped

Flaky salt, for garnish

For the aioli dip:

1. In a small high speed blender, blitz all dip ingredients together until creamy and uniform. Taste and adjust seasoning as needed. Transfer to a small bowl and refrigerate until ready to use.
2. For the potatoes:
3. Heat the oven to 400°F.
4. Cut potatoes into chunky spears. Toss them in a generous amount of extra virgin olive oil and season with kosher salt, then arrange in a single layer on a sheet pan.
5. Roast for 25 minutes, or until they are puffy in parts and golden. Turn them over and continue to roast until they are golden all over and give easily when pierced with a thin sharp knife.
6. Transfer the roasted potatoes to a serving platter and scatter with flaky salt and chives. Serve alongside the aioli dip.