She Strengthens

Elevate Your Cocktail Party with Smoked Paprika Aioli Potatoes

Flavorful Fusion

Get ready to impress your guests with a delectable hors d’oeuvre that combines the richness of aioli with the subtle sweetness of new potatoes. This recipe is a game-changer for your next cocktail party.

The Perfect Pairing

To create this mouthwatering appetizer, you’ll need to make a flavorful aioli infused with smoked paprika, garlic, and a hint of anchovy. This creamy sauce is the perfect complement to crispy new potatoes, which are baked to perfection and topped with a dollop of aioli and a sprinkle of pimiento peppers.

Timing is Everything

To ensure the aioli reaches its full flavor potential, make sure to let it rest for at least 2 hours before serving. This allows the flavors to mingle and develop, resulting in a rich and creamy sauce. You can also prepare the aioli up to 3 days in advance and store it in the refrigerator.

Easy yet Elegant

This recipe yields approximately 45 pieces and takes around 3 hours to prepare, including cooling time for the potatoes. The difficulty level is easy, making it perfect for hosts who want to impress without breaking a sweat.

Ingredients

For the aioli:

• 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

For the potatoes:

• 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

To assemble:

• 1 (4-ounce) jar diced pimientos, drained
• 1/2 teaspoon kosher salt

Step-by-Step Instructions

Making the Aioli

1. Combine garlic, mustard, and egg in a food processor fitted with a blade attachment.
2. Process until evenly combined, about 5 seconds.
3. With the motor running, slowly add the olive oil and vegetable oil in a thin stream until completely combined and thickened, about 5 minutes.
4. Add lemon juice, anchovy, paprika, and cayenne, and season with salt.
5. Pulse until thoroughly mixed, about 10 (1-second) pulses.

Preparing the Potatoes

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Place the potatoes on a baking sheet and prick each one once or twice with a fork.
3. Drizzle with oil, sprinkle with measured salt, and toss to combine.
4. Bake until easily pierced with a knife, about 30 minutes.
5. Let cool on the baking sheet until cool enough to handle, about 10 to 15 minutes.

Assembling the Hors d’oeuvre

1. Just before assembling, mix the pimientos and salt in a small bowl.
2. Dollop the potato halves with 1 teaspoon of the aioli each and divide the pimientos over the tops.

Serve and Enjoy

Serve these delicious bites with a cold glass of sangría at your next cocktail party. Your guests will thank you!