Crispy Potatoes with Sweety Drop Pepper Aioli

Sweety drop peppers are small, tear-shaped peppers that originated from Peru. They have an amazing taste that is both sweet and sour. The pepper seed is a combo of a cherry pepper and jalapeno pepper, so these peppers also add a little spiciness without being overwhelming. They add wonderful flavor to this aioli!

Hot, crispy potatoes are one of those foods that always satisfy. These potatoes and aioli compliment one another beautifully. Serve these as an appetizer or as a side dish with fish or steak.

1. Preheat oven to 450. Place a rimmed baking sheet in the oven.
2. Place potatoes in a pot of salted water and bring to a boil. Once boiling, set a timer for 10 minutes and cook the potatoes until slightly tender.

3. Drain potatoes and place in a large mixing bowl. Add olive oil and spices and toss gently to combine.

4. Using pot holders, carefully take the hot baking sheet out of the oven and spread the potatoes evenly onto the pan. Roast for 15 minutes. Turn the oven off and let the potatoes continue to roast for 10 minutes longer.

5. Meanwhile, place aioli ingredients in a food processor or blender. Transfer to a serving bowl.

6. Place potatoes on a serving platter and garnish with dill. Serve aioli alongside for dipping.

Crispy Potatoes with Sweety Drop Pepper Aioli

Serves 6

All you need:

2 pounds baby Yukon gold potatoes, quartered

2 tablespoons olive oil

2 teaspoons flaky sea salt (or kosher salt)

2 teaspoons paprika

2 teaspoons garlic powder

Freshly ground black pepper, to taste

Aioli –

1/4 cup red sweety drop peppers (or sub 1/4 cup jarred peppadew peppers or 1 jarred roasted red pepper)

Juice of 1/2 lemon

3 peeled garlic cloves

1 cup mayo

1/4 teaspoon salt

Freshly ground black pepper, to taste

Fresh dill, for garnish

All you do:

1. Preheat oven to 450. Place a rimmed baking sheet in the oven.
2. Place potatoes in a pot of salted water and bring to a boil. Once boiling, set a timer for 10 minutes and cook the potatoes until slightly tender.
3. Drain potatoes and place in a large mixing bowl. Add olive oil and spices and toss gently to combine.
4. Using pot holders, carefully take the hot baking sheet out of the oven and spread the potatoes evenly onto the pan. Roast for 15 minutes. Turn the oven off and let the potatoes continue to roast for 10 minutes longer.
5. Meanwhile, place aioli ingredients in a food processor or blender. Transfer to a serving bowl.
6. Place potatoes on a serving platter and garnish with dill. Serve aioli alongside for dipping.