Baby Potatoes with Roasted Red Pepper Aioli Recipe from Savory Spice

A super simple roasted potato, elevated by a Wash Park and red pepper dipping aioli.


YIELD
6 servings of potatoes (and 1 1/2 cups aioli)

TIME
Active Prep: 15 min
Cook: 15 min


INGREDIENTS
  • For potatoes:

  • 1 lb. baby potatoes
  • 2 Tbsp. olive oil
  • 1 Tbsp. parsley, finely chopped
  • salt and pepper
  • For aioli:

  • 1 (12 oz.) can roasted red peppers, drained
  • 1/2 cup mayonnaise
  • 2 Tbsp. Wash Park All-Purpose Seasoning
  • 1 Tbsp. lemon juice

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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.



THANKS TO
Mike Johnston, Savory Spice founder

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



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