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plate of fingerling potatos

Fingerling Potatoes with Smoky Aioli

  • Author: Asha


Units Scale


  • 1.5 lb fingerling potatoes
  • Kosher Salt
  • 2 tablespoons sunflower, avocado or grapeseed oil (high heat oil)
  • Cooking spray
  • Sea salt
  • Fresh ground pepper
  • 12 tablespoons chopped, flat-leaf parsley


  • 1 cup mayonnaise
  • 11/12 teaspoons smoked paprika
  • 1 medium/ large garlic clove, grated with a microplane or mashed to a paste
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon sea salt
  • A squirt or two Sriracha sauce (optional)
  • A splash of water (if needed to loosen the sauce)



  1. Add all ingredients together and blend in a blender or by hand, until smooth and fully incorporated. Set aside.


  1. In a large pot, cover the potatoes with cool water and bring to a boil.
  2. Once at a rolling boil. season the water with enough Kosher salt that the water tastes like sea water. Reduce the heat and simmer the potatoes for 8-12 minutes. The potatoes should have a little give but remain slightly firm.
  3. Drain the potatoes and dry on paper towels.
  4. While the potatoes are drying, preheat your oven to 450 degrees. Line a baking sheet with foil and lightly spray with cooking oil.
  5. Cut the potatoes in half, add them to a medium bowl, drizzle with the sunflower oil, toss lightly to coat.
  6. Arrange the potato pieces in a single layer, not touching each other, skin side down.
  7. Bake the potatoes for 5-8 minutes or until they just start to brown. At this point switch your oven temperature to broil and broil for approximately 5 minutes or until the potatoes are nicely browned but not burnt. Keep an eye on this process, it can go quickly. Be sure not to over cook your potatoes. You want them to be firm enough to dip into the aioli.
  8. Remove the potatoes from the oven and sprinkle or toss them with, sea salt, fresh ground black pepper and chopped parsley.
  9. Serve warm with sauce on the side and forks for dipping (or dip by hand, if that’s more your style)


  • The aioli and potatoes keep in the refrigerator for 2-3 days. Warm leftovers in the microwave. The potatoes loose some of their texture but still taste yummy.  
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