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Roasted Fingerling Potatoes with Smoked Paprika Aioli


Cook Time
60 min




  • 4 T. Bellucci EVOO
  • 2 lbs of fingerling potatoes
  • 1 tsp salt
  • ½ tsp freshly ground black pepper

Smoked Paprika Aioli

  • ½ c. Bellucci EVOO
  • 1 clove garlic
  • 1 large egg, room temperature
  • ¼ cup mayonnaise
  • 2 T tomato paste
  • 1 T. fresh lemon juice
  • 1 T. fresh parsley, chopped
  • ½ tsp. smoked paprika
  • 1/2 t. salt
  • 1/4 t. freshly ground black pepper

Cooking Instructions:

  • Preheat oven to 450F degrees. Once oven is hot, place a rimmed sheet pan in the oven to heat.

  • Cut the Fingerling potatoes in half lengthwise into wedges. In a bowl, combine potatoes, Bellucci EVOO, salt and pepper and toss well to coat the potatoes.

  • Remove hot pan from the oven and transfer potatoes to the pan, cut side down. Return pan to oven and roast the potatoes until tender about 40 minutes.

  • In the bowl of a food processor fitted with the metal blade combine the garlic, egg, mayonnaise, tomato paste, lemon juice, parsley, smoked paprika, salt and pepper and pulse a few times to combine. With the motor running, slowly drizzle the Bellucci EVOO through the feed tube and continue to process until the mixture forms a thick emulsion. Transfer to a serving bowl.

  • Remove the potatoes from the oven and drizzle with Bellucci EVOO and transfer to a serving platter. Serve with aioli on the side.
© Bellucci EVOO 2018
Organic 100% Italian Evoo
Organic 100% Italian Evoo

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