1 bag mini yellow potatoes, halved
2 T. extra virgin olive oil
coarse kosher salt
fresh ground pepper
1 c. prepared mayonnaise
2 t. smoked paprika
2 cloves garlic, minced
1 t. sherry vinegar
dash of hot sauce
2 T. scallions, chopped
Heat oven to 425º. Toss potatoes with olive oil and spread out in one layer on a large sheet pan. Season with salt and pepper. Roast for 15-20 minutes until tender and brown.
Meanwhile, process the next 5 ingredients, mayo through hot sauce, in a food processor until smooth. Adjust seasoning.
Serve warm roasted potatoes drizzled with the smoked paprika aioli, sprinkled with the fresh chopped scallion as an appetizer or a side dish.
Jeio Prosecco Rose
Eddie’s Recipe Tip:
