Name: Paprika Roasted Baby Potatoes with Black Garlic Aioli
Cuisine: Americana
Ingredients: 1-1/2 pounds baby rainbow potatoes; 1 tablespoon olive oil; 1 tablespoon; 2 teaspoons; 1/2 teaspoon ground; 1/2 cup mayonnaise; 3 cloves

All Recipes

Paprika Roasted Baby Potatoes with Black Garlic Aioli

It's a running joke at the shop is that we have never ate a potato we didn't like. Just because they're all delicious, however, doesn't mean we can't have favorites. This potato recipe makes for an easy side dish or appetizer, and we've found ourselves coming back to it over and over again. There are just a few ingredients here, but they're all full of flavor. The

Paprika - Hungarian

This classic spice is sourced only from Hungary, and is the finest quality paprika available on the market. The rich mild base flavor is strong and pure- and we guarantee you'll find...

is sweet, fruity and coats these baby potatoes beautifully. Alongside the potatoes, we made a

Black Garlic

Exotic and smooth flavored, this gooey gem is more mellow than raw or fresh dried garlic but still has all the great umami flavor. Moist and rich with notes of molasses, balsamic and...

aioli that you're going to want to put on everything.

Black Garlic

Exotic and smooth flavored, this gooey gem is more mellow than raw or fresh dried garlic but still has all the great umami flavor. Moist and rich with notes of molasses, balsamic and...

is fermented and fruity, somewhat reminiscent of molasses. It doesn't have the bite of regular garlic, and it has umami qualities similar to balsamic vinegar. Together, these mini potatoes and aioli make for a delicious and flavorful bite.

Ingredients

For the Roasted Potatoes:

For the Black Garlic Aioli:

Preparation

For the Roasted Potatoes:
Preheat your oven to 400 degrees F.

In a medium-sized bowl, add the whole rainbow baby potatoes. If there are some that are slightly larger cut them in half. Toss the potatoes in olive oil, Hungarian Paprika, salt and pepper. Evenly lay potatoes on a sheet tray lined with parchment paper.

Bake potatoes for 35-40 minutes until the skin is crispy and the centers are fork tender.

For the Black Garlic Aioli:

Add the mayo and black garlic to a food processor or blender and blend until the garlic is pureed.

To Serve:

Serve the potatoes nice and hot and dip them in the aioli.

Notes:

Feel free to toss the cooked potatoes in fresh chopped herbs like parsley or dill when they come out of the oven.