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 Hungarian paprika is sweet, fruity and coats these baby potatoes beautifully. Alongside the potatoes, we made a black garlic aioli that you’re going to want to put on everything. Black garlic 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.

Paprika Roasted Baby Potatoes with Black Garlic Aioli

Ingredients

Roasted Potatoes

• 1 1/2 pounds baby rainbow potatoes
• 1 tablespoon olive oil
• 1 tablespoon Hungarian Paprika
• 2 teaspoons Salt
• 1/2 teaspoon ground Black pepper

Black Garlic Aioli

• 1/2 cup mayonnaise
• 3 black garlic cloves

Instructions

1. Preheat your oven to 400 degrees.
2. 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.
3. Bake potatoes for 35-40 minutes until the skin is crispy and the centers are fork tender.

Aioli

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

Serving

1. 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. 

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