Ingredients:

  • 2 lbs Fingerling Potatoes, scrubbed clean
  • 1/4 cup Olive Oil (extra virgin)
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 cup Quality Mayonnaise
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, finely minced or grated
  • 1/2 tsp Smoked Paprika
  • 1 tsp Capers, drained and finely chopped
  • 1 tbsp Chives, finely snipped
  • Salt and Pepper, To Taste

Instructions:

  1. Preheat the Oven: Adjust oven rack to the middle position. Preheat the oven to a very hot 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Prep the Potatoes: Thoroughly wash the fingerling potatoes. If any are significantly thicker than 1 inch (2.5 cm), halve them lengthwise to ensure even cooking. Do not peel.
  3. Season the Spuds: In the large mixing bowl, toss the potatoes with the olive oil, chopped rosemary, salt, and pepper until fully coated.
  4. Arrange for Roasting: Spread the seasoned potatoes onto the prepared baking sheet in a single layer. Crucially, ensure they are not crowded. If the pan is too full, use two sheets to prevent steaming.
  5. Initial Roast: Place the sheet in the preheated oven and roast for 20 minutes.
  6. Flip and Finish: After 20 minutes, use a spatula to flip the potatoes, ensuring a new, unroasted surface faces the sheet. Return to the oven and cook for another 15–20 minutes, or until the potatoes are deeply golden brown and crispy on the outside.
  7. Combine Wet Ingredients (Aioli): While the potatoes are finishing, whisk together the mayonnaise, lemon juice, and Dijon mustard in a small bowl until smooth.
  8. Add Flavour Bombs (Aioli): Stir in the minced garlic, smoked paprika, and chopped capers.
  9. Seasoning Check (Aioli): Taste the sauce and adjust the salt and pepper as needed. You want it tangy, rich, and slightly smoky.
  10. Plating and Serving: Remove the potatoes from the oven. Transfer the hot, crispy potatoes to a serving dish. Serve the Umami Aioli on the side as a dipping sauce, topped with the freshly snipped chives.