Recipes
Roasted Baby Potatoes with Salsa Bravas Aioli and Chives
A bold twist on a classic appetizer. Perfectly tender baby potatoes are roasted until golden and topped with a velvety aioli infused with smoky paprika and a hint of spice. Finished with fresh chives and a touch of flaky salt, this dish is as visually striking as it is delicious. Whether served as a standout starter or a shareable plate, these potatoes pack a punch of flavor.
Serves 8 as an appetizer
Ingredients
Directions
Ingredients
- 1.5 lb bag Dutch baby yellow potatoes, scrubbed
- Kosher salt
- Olive oil
- 1 large plum tomato
- Salt and freshly ground black pepper
- 1 small red onion, finely diced
- 3 cloves garlic, finely chopped
- 1 tablespoon smoked paprika
- 3/4 cup prepared mayonnaise
- Few dashes hot pepper sauce ( Tabasco)
- Splash aged sherry vinegar
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh chives
- Flaky salt, for garnish
Directions
Put the potatoes in a large pot, cover with cold water by 2-inches, add 3 tablespoons of salt and bring to a boil. Cook until just tender when a skewer inserted into the center meets no resistance, about 8 minutes. Drain well and put on a sheet pan in an even layer to cool. Refrigerate for 1 hour and up to 24 hours before grilling.
Brush the tomato with oil and season with salt and pepper. Grill until charred all over and soft, about 5 minutes. Remove and let cool. Halve and remove seeds, core and chop tomato.
Heat 2 tablespoons of oil in a large saute pan over medium heat, add the onion and cook until soft. Add the tomato and cook until dry, about 2 minutes. Add the garlic and cook for 1 minute longer. Stir in the paprika and cook 1 minute longer, season with salt and pepper. Remove and let cool, about 15 minutes.
Combine the mayonnaise, tomato and onion mixture in a food processor and process until smooth. Season with vinegar, hot pepper sauce, salt and pepper to taste. Scrape into a bowl, tightly cover and refrigerate for at least 1 hour and up to 24 hours.
Preheat pizza to 450°F. Preheat a cast iron griddle pan in the pizza oven for 10 minutes. Slice potatoes in half, brush with oil and season with salt and pepper. Remove the hot pan carefully and set on a heat safe surface, using heavy duty grilling gloves or oven mitts. Carefully put potatoes, cut-side down onto the pan, return to the pizza oven and roast until the bottom is lightly golden brown, about 2 minutes.
Transfer the potatoes, cut-side up to a serving platter, drizzle with some of the sauce and garnish with chopped chives and a sprinkling of flaky salt.