Ingredients

• 2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
• 1 1/2 teaspoons kosher salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup extra-virgin olive oil
• 2/3 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice (from 1 lemon)
• 2 tablespoons lemon zest (from 2 lemons)
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 2/3 cup fresh Italian parsley leaves, chopped

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Instructions

1. For the potatoes: Preheat the oven to 450 degrees F.
2. In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
3. For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
4. Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.