Sage Roasted Fingerlings with Aioli
olive oil blend mayonnaise
or regular mayonnaise if unavailable
Espelette chili pepper
or smoked paprika or other chili powder
Tbsp fresh parsley
cut in half lengthwise
Tbsp olive oil
Salt and pepper
fresh sage leaves
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.
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 and photo courtesy of the
Oregon Potato Commission