Roasted Fingerling Potatoes with Lemon-Parsley Aioli

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Potatoes:

2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise

1 1/2 teaspoons kosher salt 

1/8 teaspoon cayenne pepper 

1/4 cup extra-virgin olive oil 

Aioli:

2/3 cup mayonnaise

1/4 cup freshly squeezed lemon juice (from 1 lemon)

2 tablespoons lemon zest (from 2 lemons) 

2 teaspoons Dijon mustard 

1/4 teaspoon kosher salt 

2/3 cup fresh Italian parsley leaves, chopped