Spinach Tagliatelle with a Wild Boar Ragu Bianco

There is a technique to creating the most crispy yet tender potatoes ever. It does take a bit more rest time, but if you are planning for a dinner party, prep usually starts the day before anyway.



  • 1 lb. of fingerling potatoes
  • Smoked Paprika for dusting
  • Torn Parsley leaves for garnish
  • 1/4 cup of avocado oil or other high heat oil

Fish Sauce Aioli

  • 1 cup of good quality mayo
  • 1 to 2 teaspoons of fish sauce
  • juice of 1/2 lime
  • 2 cloves of garlic grated
  • 1/2 teaspoon of salt


  1. For the Aioli: Whisk all of the ingredients together in a mixing bowl. Taste and adjust the seasoning if needed. Cover the bowl and place in the refrigerator for at least 1/2 hour.
  2. To be done the night before: Fill a G5 Graphite Core Stainless Steel 8 quart stockpot with water and bring to a boil. Once boiling, add enough salt where it tastes like the sea. Add the potatoes to the water and cook them until they are just fork tender, roughly 15-20 minutes. Make sure you do not cook them further than this point. You want them cooked but not over cooked as they will become mushy and break down. Drain the water, and place in a large mixing bowl uncovered in the fridge overnight.
  3. When ready to cook, remove from the fridge and slice in half lengthwise. Heat a large D5 Stainless Steel 3 Quart Sauté pan over medium to medium high heat. Add the avocado oil to the pan. Once the oil is hot, place the potatoes into the skillet not overcrowding the pan sliced side down. Let them cook undisturbed until the flesh is golden brown, flip over and crisp up on the other side as well. Remove with a slotted spoon and place on a plate with a paper towel on the plate to remove excess oil. Place in a large mixing bowl and toss with 1/2 to 1 teaspoon of flake sea salt.
  4. To serve, dust with the smoked paprika, and drizzle with the aioli. Garnish with torn parsley leaves and serve immediately.

Pro Tip

You can use fingerling potatoes or any other smaller size white potato here. Two keys are to not over cook them in the boiling water and also leaving them uncovered in the fridge. By leaving them uncovered, air will continue to circulate around the potatoes drying them out as much as possible. That is what is going to make them as crispy as possible.


All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.