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Ingredients
Aioli
- 1 cup olive oil blend mayonnaise or regular mayonnaise if unavailable
- 1 tsp Espelette chili pepper or smoked paprika or other chili powder
- 1 tsp garlic minced
- 2 tsp lemon juice
- 2 Tbsp fresh parsley chopped
Potatoes
- 1 pound fingerling potatoes cut in half lengthwise
- 2 Tbsp olive oil
- Salt and pepper to taste
- fresh sage leaves
Ingredients
Aioli
Potatoes
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Instructions
Aioli
- Combine all ingredients in a small bowl and mix well.
- Place in refrigerator and allow flavors to blend for several hours or overnight.
- To add a little heat to the dip, add a few drops of your favorite hot sauce.
Potatoes
- Preheat oven to 425 degrees.
- In a bowl, toss potatoes with olive oil, salt, and pepper.
- Place a sage leaf on cut side of potato, then place potato cut side down on a sheet pan.
- Roast potatoes for 20 minutes or until tender.
- Remove from oven, serve warm with aioli.
Recipe Notes
Recipe and photo courtesy of the Oregon Potato Commission.
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