Balsamic Roasted Fingerling Potato with Lemon Aioli

Courtesy of Wikipedia

I found this recipe in my list of drafts and realize that I don’t have a photo for it. I had to resort to “borrowing” one from wikipedia. It’s a simple, delicious recipe that I think you’ll enjoy. Since it’s way too hot to turn on the oven, try parboiling and grilling them instead. This is Balsamic Roasted Fingerling Potato with Lemon Aioli.

Originally this recipe was supposed to be an Italian three-herbed potato but I did have any rosemary so I substituted with balsamic vinegar instead. I couldn’t think of a more Italian ingredient.

Balsamic Roasted Fingerling Potato

2 cups fingerling potatoes, cut lengthwise in half

1 tsp oregano

1 tsp dried basil

2 cloves garlic, grated

1/2 tsp garlic powder

pinch dried pepper flakes

2 splashes balsamic vinegar

salt and pepper to taste

Method: Soak potato for 15-30 minutes in cold water. Drain and pat or air dry. Toss potato with remaining ingredients and bake until brown and crispy on the outside, about 45 minutes at 375 degrees.

Lemon Aioli

1 egg yolk

2 cloves garlic, grated

1 tsp mustard

1/2 lemon, juiced

1/2 cup olive oil (you may need a little more depending on consistency)

salt and pepper to taste

Method: In a pestle and mortar, mash garlic and salt until smooth. Add remaining ingredients and whisk together.

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