- Rating:
- Servings:
- 6-8
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 pounds Baby Dutch Yellow® Potatoes (DYP's)
- 2 tablespoons Extra Virgin Olive Oil
- Organic Grinders Garden herb with Sea Salt
- Organic Grinders Rainbow Peppercorn
- 2 cups Mayonnaise
- 4 Key Limes juice freshly squeezed
- 2 tablespoons Dijon Mustard
- 2 Red Fresno Chiles, minced
- 3 cloves Organic Garlic *Roasted and Minced
Directions
Preheat oven to 350°F. Arrange DYP's in a single layer on a sheet pan, drizzle with the oil and season with the salt and pepper. Roast in the oven until golden brown and tender. Meanwhile, combine the remaining ingredients and mix well. Season with salt and pepper if needed. Refrigerate if you are not going to use it immediately. When the potatoes are done, let them cool slightly and gently stir in the aioli. Serve immediately.
Notes:
The creamy texture of the baby DUTCH YELLOW™ Potatoes pair well with the aioli. This would be great with a seared flank steak and a nice glass of Merlot.
