This classic tapas can be found throughout Spain in so many variations, using many different types of spuds. We changed up the deep-fried version for this oven-roasted approach using fingerling potatoes. If you can’t find fingerlings, grab small “new” red-skinned potatoes. We love the contrast of the bright herbal flavor in our Rosemary Sea Salt against the smoky backdrop in the aioli. Smoked Hot Paprika is a must for your pantry – we reach for it time and time again!
Time: 30 min
Serves 2-4Rating
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Loading...| For the Potatoes: | |
| 2 pounds fingerling potatoes | |
| Pure Avocado Oil | |
| Rosemary Sea Salt | |
| For the Aioli: | |
| 1 cup prepared Mayonnaise | |
| 1 garlic clove, grated | |
| 1/2 tsp lemon zest | |
| Juice of 1/2 lemon | |
| 2 tsp Hot Smoked Paprika | |
| Salt, to taste | |
| 2 Tbl chopped fresh parsley | |
| Arbequina Extra Virgin Olive Oil for serving |
| 1. | Preheat the oven to 400°F. Slice the potatoes lengthwise. Quarter any potatoes that are large. Toss with Avocado Oil and Rosemary Salt. |
| 2. | Place on a rimmed sheet pan in a single layer. Roast for 15 minutes. Stir and redistribute on the pan. Add more oil at this point if things seem dry and the potatoes aren't browning. Roast for another 15 mins or until tender, golden brown and blistered. |
| 3. | While the potatoes are roasting, whisk the mayo with the garlic, zest, lemon juice and Smoked Hot Paprika. Taste and adjust with salt. |
| 4. | Serve the potatoes hot with a drizzle of Extra Virgin Olive Oil, a sprinkling of parsley and the aioli for dipping. |
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