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Mini Baked Potatoes with Aioli and Pimientos Recipe
- 1 medium garlic clove, coarsely chopped
- 1 teaspoon Dijon mustard
- 1 large egg
- 1/2 cup extra-virgin olive oil
- 1/2 cup vegetable oil
- 2 teaspoons freshly squeezed lemon juice
- 1 anchovy fillet, coarsely chopped
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- Kosher salt
- 2 1/2 pounds golf-ball-sized white new potatoes
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt , plus more as needed
- 1 (4-ounce) jar diced pimientos , drained
- 1/2 teaspoon kosher salt
Directions:View on Chow
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