Roasted Potatoes with Cola

Preparation

1. Make the chili oil: In a small saucepot, combine the vegetable oil and Aleppo pepper (or paprika and cayenne pepper, if using), and cook on low heat for 10 minutes. Remove from the heat and allow to rest for 30 minutes. Strain and reserve for plating.
2. Make the breadcrumbs: Preheat the oven to 300F. In a large sauté pan over medium heat, brown the butter, then add the diced bread. Toss vigorously to ensure the bread is toasting with no burnt spots. Once completely toasted, transfer to a baking sheet and place in oven for 10 minutes to dry out. Remove and allow to cool.
3. Meanwhile, heat vegetable oil in a small pot to 300F. Fry the parsley leaves until they are crisp and bright green and transfer to a tray lined with paper towels. Allow to cool.
4. After the toasted bread cubes and parsley are cool, grind the bread in a food processor until coarse-it should look like little pebbles.Transfer to a bowl and mix in the fried parsley, herbs, and spices.
5. Make the potatoes: Wipe the large sauté pan clean. Add oil and place on medium heat. Sear potatoes, cut side down. Once they are golden brown, remove from pan.
6. Add pine nuts and stir until lightly toasted. Put seared potatoes back into pan and add cola, vegetable stock, and salt. Cover with lid and cook on medium low heat for 15 minutes. The potatoes are done when they can be easily pierced with a fork. The liquid at the bottom of the pan should be the consistency of a glaze.
7. Put the potatoes into a serving bowl or platter, top with a handful or two of the breadcrumbs, and drizzle with 1 tablespoon of the chili oil. Serve as a side dish to meat, fish, or poultry.