Baby Potatoes with Roasted Red Pepper Aioli

Ingredients: Potatoes: 1 lb. baby potatoes 1-2 tbsp. olive oil salt and pepper to taste 1 tbsp. finely chopped parsley Aioli: 1 (12 ounce jar) of roasted red peppers, drained 1/2 cup mayonnaise 2 tbsp. Wash Park All-Purpose Seasoning 1 tbsp. lemon juice

Directions: Wash and halve the potatoes and place in a saucepan. Cover with in cold water, add a dash of salt and bring to a boil. Lower heat and simmer for 7-8 minutes until potatoes are just tender. Drain and set aside. Next, heat oil in a large sauté pan over medium-high heat, add potatoes. Season with salt and pepper and sauté for 3-4 minutes, stirring, until the potatoes are well coated. Sprinkle with chopped parsley. Place potatoes in a serving bowl. Meanwhile, in a food processor, pulse all aioli ingredients together until smooth. Pour into a small bowl and serve alongside potatoes. Yields: 1 1/2 cups aioli Thanks to: Mike Johnston, Savory Spice Shop Founder

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