Tender roasted potatoes that really stand alone without the parmesan crisps. Which is how I made the recipe. The paprika aioli is great accompaniment and highly recommend!
Ingredients for Potatoes:
- 2 1/2 pound small Yukon gold potatoes, halved crosswise
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- salt and pepper to taste
- 3 tablespoons olive oil
Ingredients for Paprika Aioli:
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1 small clove garlic, finely minced
- salt and pepper
Directions for Aioli:
Whisk all ingredients together, cover and refrigerate.
Directions for Potatoes:
Line a rimmed baking sheet with foil and place on the center rack of oven.
Preheat oven to 425-degrees.
Toss the potatoes in a bowl with thyme, rosemary, olive oil, salt and pepper.
Remove baking sheet from oven and lightly grease with canola oil. Place potatoes cut-side down in an even layer and bake till tender and golden brown. About 35 minutes. At this point an option would be to. sprinkle parmesan cheese on top and return to oven 8-10 minutes.
Serve with aioli.
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