If you are looking for an easy appetizer to serve to friends and family over the coming weekend, it doesn't get much easier or delicious than these potatoes. Yukon Gold potatoes are perfect for roasting, taking on a creamy consistency and buttery flavor when cooked. Smoked paprika, made from peppers which are dried by smoking over a low fire for 10-15 days, comes from Spain. Being in the nightshade family it pairs well with other nightshade family members such as potatoes and tomatoes. The smoked paprika added to the aioli adds a captivating, smokey aroma that will seductively pull you in for the ultimate potato dipping experience. Whoa...
Roasted Yukon Golds
2 medium Yukon Gold potatoes per person
ex virgin olive oil
freshly ground pepper
chopped cilantro or parsley (optional)
Preheat the oven to 425 degrees. Cut the potatoes lengthwise into halves and then again, lengthwise into 3 spears per half for a total of 6 pieces per potato. Sprinkle with salt and pepper and enough olive oil to coat them well. Spread out on a sheet pan with one cut side down. Bake for about 40 minutes, turning over halfway through the time, until they are browned. Transfer to a platter and sprinkle with the parsley or cilantro, if using. Serve warm or at room temp with the smoked paprika aioli.
Smoked Paprika Aioli
1 c 'Best Foods' mayonnaise
1/2 t smoked paprika (really fresh)
1 clove garlic, chopped fine
1 T ex virgin olive oil
pinch of cayenne
1/2 t lemon juice
pinch of salt
a couple of grinds of pepper
Mix all together in a small bowl, let sit for a few minutes and then taste for seasonings.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"