Mini Baked Potatoes with Aioli and Pimientos
- 1 medium garlic clove, coarsely chopped
- 1 teaspoon Dijon mustard
- 1 large egg
- 1/2 cup extra-virgin olive oil
- 1/2 cup vegetable oil
- 2 teaspoons freshly squeezed lemon juice
- 1 anchovy fillet, coarsely chopped
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- Kosher salt
- 2 1/2 pounds golf-ball-sized white new potatoes
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus more as needed
- 1 (4-ounce) jar diced pimientos, drained
- 1/2 teaspoon kosher salt
- Produce
- Pimientos (1 (4-ounce) jar)
- Seafood
- Anchovy, fillet (1)
- Condiments
- Dijon mustard (1 teaspoon)
- Cooking & Baking
- Cayenne pepper (1/8 teaspoon)
- Garlic clove, medium (1)
- Kosher salt (1)
- Kosher salt (1 teaspoon)
- Olive oil, extra-virgin (1/2 cup)
- Paprika, smoked (1/2 teaspoon)
- Vegetable oil (1/2 cup)
- Drinks
- Lemon juice, freshly squeezed (2 teaspoons)
- Refrigerated
- Egg, large (1)
- Other
- 2 1/2 pounds golf-ball-sized white new potatoes
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published December 5, 2012 (2 months ago).
48 people saved this recipe.
