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[Passover] Crispy Baby Potatoes with Garlic Dill Aioli

Estee
These crispy baby potatoes are roasted till golden, crispy on the outside and soft on the inside. Serve them with a simple homemade Aioli(a homemade mayonnaise), flavoured with dill and garlic. The creamy finish pairs so well with the potato, and it is so easy to make!
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Ingredients
  

For the potatoes:

  • 15-20 baby red potatoes
  • 4 Tbsp olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 sprigs of fresh rosemary chopped
  • 2 tablespoons matza meal

For the aioli:

  • 1 egg
  • 1 tablespoon dill leaves
  • 1 clove garlic
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • ¾ cup neutral vegetable oil

Instructions
 

For the potatoes:

  • Preheat oven to 230º.
  • Scrub potatoes and dry well.
  • Slice each baby potato in half and place in a large bowl.
  • Add olive oil and spices and toss to coat evenly.
  • Line a baking sheet with baking paper and drizzle olive oil over the whole sheet. Use a pastry brush or your fingers to cover the sheet with a fine layer of oil.
    In a small plate, add matza meal. Dip cut sides of each potato into the matza meal and place cut side down on the sheet.
  • Roast for 20-25 minutes, until the cut side of the potatoes is golden and crispy.

For the aioli:

  • To the bowl of a food processor fitted with the “S” blade attachment, add egg, dill leaves, garlic, salt, and lemon juice. Pulse a few times until well combined. With the machine running slowly pour in the oil in a slow drizzle, processing until the mayonnaise becomes creamy(this will take around 4 minutes).

Serve

  • Serve these on a platter with dill and lemon slices, with a small bowl for the aioli.