“Homemade Chip-Style” Crispy Potatoes with Pickle Aioli Dip – Rachelle Béry

Ingredients

• <strong>For the crispy potatoes</strong>
• 2 lb yellow fingerling potatoes 907 g
• 2 tbsp. sunflower oil for cooking 30 mL
• <strong>For the pickle aioli dip</strong>
• ¼ cup mayonnaise, regular or vegan 60 mL
• ¼ cup plain organic yogurt 60 mL
• ¼ cup dill pickles, chopped 60 mL
• 1 clove garlic, minced
• 1 tbsp. capers, drained and chopped 15 mL
• Italian parsley, chopped
• Fresh dill, chopped
• Salt and pepper