Recipe courtesy of Giada De Laurentiis

Roasted Fingerling Potatoes with Lemon-Parsley Aioli

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Potatoes:

Aioli:

Directions

  1. For the potatoes: Preheat the oven to 450 degrees F.
  2. In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
  3. For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
  4. Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.
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