IE 11 is not supported. For an optimal experience visit our site on another browser.

Crispy Potatoes and Artichokes with Parsley Aioli

Cook Time:
5 mins
Prep Time:
30 mins

Chef notes

This is a dish we added to the American Bar menu a few months ago and it's been a huge favorite. The parsley aioli is incredible, addictive and so easy to make.

Technique tip: Make sure to have a thermometer for reading temp on frying oil.

Swap option: Instead of frying, you can roast the veggies.


Parsley Aioli
  • 6 cloves garlic, finely grated
  • 4 teaspoons freshly squeezed lemon juice
  • salt and freshly ground black pepper
  • 4 eggs
  • 4 egg yolks
  • cups grapeseed oil
  • 1/2 cup olive oil
  • 1/3 bunch parsley leaves
Crispy Artichokes and Potatoes
  • canola oil, for frying
  • sage and parsley leaves
  • 1/2 pound fingerling potatoes, blanched in salt water, cut in half
  • 1 (2-pound) bag frozen artichokes, thawed and drained
  • sea salt
  • lemon wedges


For the parsley aioli:


Combine garlic, lemon juice, salt and pepper in a blender; let sit for a minute.


Add eggs and yolks and blend until combined.


With the blender running, slowly add the grapeseed oil in a thin, steady stream and then the olive oil.


Then add the parsley and blend until incorporated. Taste for salt and acid.

For the crispy artichokes and potatoes:


Fill a large pot with canola oil and turn heat on high. Wait for oil to reach 325 F to 350 F (use a thermometer).


First fry the fresh herbs, remove once crispy, should be about 30 seconds or less. Place in lined bowl.


Place both fingerling potatoes and artichokes in fryer for about 2 minutes or until golden brown.


Remove potatoes and artichokes from oil, drain and place in a lined mixing bowl. Season with salt.

To serve:

Place on serving platter or bowl with a side of aioli and lemon wedges.