ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI

Roasted Fingerling Potatoes with Lemon-Parsley Aioli image

Provided by Giada De Laurentiis

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Previous Next

2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
1 1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice (from 1 lemon)
2 tablespoons lemon zest (from 2 lemons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
2/3 cup fresh Italian parsley leaves, chopped

Steps:

For the potatoes: Preheat the oven to 450 degrees F.
In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. 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.
For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.