Roasted Fingerling Potatoes With Lemon-Parsley Aioli
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Kosher Salt1 tsp
Cayenne Pepper1 cup
Extra-Virgin Olive Oil2 cup
Mayonnaise2 tsps
Dijon MustardDirections:
1
For the potatoes: Preheat the oven to 450 degrees F
2
In a medium bowl, toss together the potatoes, salt, cayenne and olive oil
3
Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through
4
For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl
5
Fold in the chopped parsley and set aside until ready to serve
6
Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping