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Test Kitchen Approved

Baby Potatoes with Roasted Red Pepper Aioli

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Recipe By Mike Johnston, Savory Spice founder

Yields

6 servings

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Mike Johnston, Savory Spice founder

A super simple roasted potato, elevated by a garlic pepper dipping aioli.

Ingredients

For potatoes:

1 lb. baby potatoes

2 Tbsp. olive oil

1 Tbsp. parsley, finely chopped


For aioli:

1 (12 oz.) can roasted red peppers, drained

1/2 cup mayonnaise


1 Tbsp. lemon juice

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

    View full details
  • Wash Park Garlic Pepper

    Named for a beautiful park in south-central Denver where people run, bike, rollerblade, fish, picnic, play volleyball and tennis, and more. The are...

    View full details

Directions

Wash and halve potatoes and place in a saucepan. Cover with cold water, add a dash of salt and bring to a boil. Lower heat and simmer for 7 to 8 min. until potatoes are just tender. Drain and set aside. Heat oil in a large saute pan over medium-high heat. Add potatoes, season with salt and pepper, and saute for 3 to 4 min., stirring, until potatoes are well coated. Sprinkle potatoes with chopped parsley and place 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.