Crispy golden potatoes are paired with crunchy candied California walnuts and a bright lime-herb vinaigrette. It’s an easy yet elevated holiday side dish with sweet, savory, and tangy flavors and plenty of satisfying texture.
2 Tbsp sugar
1 Tbsp honey
1 Tbsp water
Coarse sea salt, to taste
1 cup California walnuts, halves
1½ pounds small yellow potatoes, halved or quartered into bite-size pieces
2 Tbsp neutral-flavored oil, such as avocado oil
1 tsp coarse sea salt, plus more to taste
2 Tbsp fresh lime juice
Fresh lime zest, to taste
1½ Tbsp olive oil
1 small garlic clove, finely minced
¼ tsp coarse sea salt
Fesh ground black pepper, to taste
1 to 1½ Tbsp cilantro or scallion greens, finely minced
In a large nonstick skillet over medium heat, add the sugar, honey, water, and a pinch of salt. Stir until the sugar dissolves, about 1 minute.
Add the California walnuts and toss continuously for about 2 to 3 minutes, until the syrup thickens and forms a glossy, lightly sticky coating around the walnuts.
Immediately turn off the heat and transfer the walnuts to a parchment-lined sheet pan. Use a spoon to quickly separate the walnuts so they do not clump together. Set aside to cool and allow the coating to firm up while you prepare the remaining components.
Toss the potatoes with the oil and salt.
Air fry the potatoes at 380°F for 8 minutes. Shake the basket, then continue air frying for another 3 to 4 minutes, or until golden and crispy. Season with more salt to taste.
While the potatoes cook, combine the lime juice, lime zest, olive oil, garlic, salt, and black pepper in a bowl. Stir well, then add the minced cilantro or scallion greens and mix to combine.
Transfer the crispy potatoes to a large serving platter. Add all of the candied California walnuts and drizzle with a few tablespoons of the lime-herb vinaigrette.
Taste and adjust with additional salt or vinaigrette as needed. Serve while the potatoes are warm and crispy.
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