Recipe: Baby Potatoes with Roasted Red Pepper Aioli
A super simple roasted potato, elevated by a Wash Park and red pepper dipping aioli.
- 1 lb. baby potatoes
- 2 Tbsp. olive oil
- 1 Tbsp. parsley, finely chopped
- salt and pepper
- 1 (12 oz.) can roasted red peppers, drained
- 1/2 cup mayonnaise
- 2 Tbsp. Wash Park All-Purpose Seasoning
- 1 Tbsp. lemon juice
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.