Smokey Aioli with Roasted Fingerling Potatoes

Ingredients:

• 2 lb fingerling potatoes

• 1/4 c olive oil

• salt

Aioli

• 1 c mayo

• 2 t tomato paste

• 2 cloves garlic-minced

• 2 T sherry vinegar

• 1 T Charred Cedar and Currant Bitters

• 1 t salt

Instructions:

1. Preheat the oven to 450 degrees. Line a sheet tray with foil and set aside.

2. Par boil the potatoes for 8-10 minutes depending on there size. Let drain until the potatoes are mostly dry.

3. Slice potatoes in half and lay out in an even layer, flesh side down on the sheet tray. Coat in oil and a generous pinch of salt.

4. Roast potatoes for 20 minutes and then flip. Roast for another 20 minutes or until they are golden brown and crispy.

5. Make the aioli; whisk together all the aioli ingredients in a small bowl and set aside.

6. When potatoes are ready serve them immediately with the smokey aioli dip.