Ingredients:

  • 5 lbs Fingerling Potatoes, Washed, dried, and halved lengthwise
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Fresh Rosemary, Finely chopped
  • 1 tsp Coarse Sea Salt, Divided
  • 1/2 tsp Black Pepper, Freshly ground
  • 1/2 cup full fat Mayonnaise
  • 2 Tbsp Plain Greek Yogurt (optional)
  • 1 clove Garlic, Finely minced or grated
  • 1 tsp Sweet Smoked Paprika
  • 1 Tbsp Lemon Juice, Freshly squeezed
  • 1/2 tsp Anchovy Paste (or Worcestershire Sauce)
  • 1 tsp Apple Cider Vinegar
  • Salt and Pepper, To taste (for aioli)
  • 1 Tbsp Fresh Parsley or Chives, chopped (for garnish)

Instructions:

  1. Preheat the Oven: Set the oven temperature to a fierce 425°F (220°C). Position a rack in the middle of the oven.
  2. Prep the Potatoes: Ensure the fingerlings are thoroughly dried (moisture is the enemy of crispiness!). Halve them lengthwise.
  3. Seasoning: In a large bowl, toss the potatoes with the olive oil, rosemary, and half of the salt and pepper. Ensure every piece is lightly coated.
  4. Arrange for Crispness: Spread the potatoes onto a large rimmed baking sheet in a single layer, cut-side down. Do not overcrowd the pan; use a second sheet if necessary.
  5. Initial Roast: Place the tray in the preheated oven and roast for 15 minutes.
  6. Flip and Finish: Remove the tray, flip the potatoes using a spatula (they should be lightly browned on the cut sides), and return to the oven for another 15–20 minutes, or until deeply golden brown and crispy on the exterior.
  7. Combine Wet Ingredients (Aioli): While the potatoes are roasting, combine the mayonnaise, Greek yogurt (if using), lemon juice, and apple cider vinegar in a small mixing bowl.
  8. Add Flavor (Aioli): Whisk in the minced garlic, smoked paprika, and anchovy paste (or Worcestershire sauce). Whisk until completely smooth and the colour is uniform.
  9. Taste and Adjust (Aioli): Season the aioli with salt and pepper to taste. If you prefer a thinner sauce, whisk in 1 teaspoon of water at a time until the desired drizzling consistency is achieved. Cover and set aside or refrigerate.
  10. Final Seasoning: Immediately remove the potatoes from the oven. Transfer them to a clean serving bowl. Toss with the remaining salt while they are piping hot.
  11. Serve & Garnish: Transfer the potatoes to a platter. Either drizzle the Umami Aioli liberally over the potatoes, or serve the aioli in a small pot alongside the spuds for dipping. Sprinkle with chopped parsley or chives and serve immediately.