Spicy Potatoes with Garlic Aioli

 Spicy Potatoes with Garlic Aioli

Ingredients

• 3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• AIOLI:
• 1-1/2 cups mayonnaise
• 3 tablespoons lemon juice
• 3 garlic cloves, minced
• 1/8 tsp onion powder
• 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• 1. Preheat oven to 375°. Place potatoes in a pot or Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-15 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a parchment covered baking sheet. With hands toss potatoes in oil and minced garlic to coat evenly.
• 2. Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; toss with potatoes to coat. Spread into a single layer. Bake until crispy, about 25-30 minutes.
• 3. For aioli, combine ingredients until well mixed. Refrigerate until ready to serve. Serve potatoes warm with chilled aioli.