Ingredients:
- 4 T. Bellucci EVOO
- 2 lbs of fingerling potatoes
- 1 tsp salt
- ½ tsp freshly ground black pepper
Smoked Paprika Aioli
- ½ c. Bellucci EVOO
- 1 clove garlic
- 1 large egg, room temperature
- ¼ cup mayonnaise
- 2 T tomato paste
- 1 T. fresh lemon juice
- 1 T. fresh parsley, chopped
- ½ tsp. smoked paprika
- 1/2 t. salt
- 1/4 t. freshly ground black pepper
Cooking Instructions:
-
Preheat oven to 450F degrees. Once oven is hot, place a rimmed sheet pan in the oven to heat.
-
Cut the Fingerling potatoes in half lengthwise into wedges. In a bowl, combine potatoes, Bellucci EVOO, salt and pepper and toss well to coat the potatoes.
-
Remove hot pan from the oven and transfer potatoes to the pan, cut side down. Return pan to oven and roast the potatoes until tender about 40 minutes.
-
In the bowl of a food processor fitted with the metal blade combine the garlic, egg, mayonnaise, tomato paste, lemon juice, parsley, smoked paprika, salt and pepper and pulse a few times to combine. With the motor running, slowly drizzle the Bellucci EVOO through the feed tube and continue to process until the mixture forms a thick emulsion. Transfer to a serving bowl.
-
Remove the potatoes from the oven and drizzle with Bellucci EVOO and transfer to a serving platter. Serve with aioli on the side.
