- 2 Pounds Yukon Gold potatoes
- 1 Pound coarse kosher salt
- 2 quarts peanut oil
- 1/2 Cup garlic aïoli
- 1 bunch scallions, green parts only, sliced thinly
- 1/2 Cup shaved Parmesan
- Salt and pepper, to taste
Preheat the oven to 350 degrees.
Place the potatoes on a cookie sheet and cover in the coarse kosher salt. Bake until a knife pierces the center of a potato easily, about 1 hour. Remove from the oven, let cool, and remove from the salt. On a work surface, smash the potatoes with the palms of your hands and set aside.
In an 8-quart saucepot, heat the peanut oil to 375 degrees and line a plate with paper towels. Fry the potatoes until dark golden brown, about 6-7 minutes. Place the potatoes on the paper towel to remove any excess oil.
Transfer the potatoes to a large mixing bowl. Add the aïoli, scallions, and Parmesan, and season with salt and pepper, to taste. Toss the potatoes until well mixed, taking care not to break up the potatoes. Serve immediately to ensure crispiness.