Baby Dutch Yellow Potatoes with Chile Key Lime Aioli

The creamy texture of the Baby Dutch Yellow potatoes pairs well with the aioli. This would be great with a seared flank steak and a nice glass of Merlot.

Ingredients

• 2 pounds Baby Dutch Yellow potatoes
• 2 tablespoons extra virgin olive oil
• Organic Grinders Garden Herb with Sea Salt
• Rainbow peppercorn
• 2 cups mayonnaise
• 4 key limes, juice freshly squeezed
• 2 tablespoons Dijon mustard
• 2 red Fresno chiles, minced
• 3 cloves organic garlic, roasted and minced

Directions

1. Preheat oven to 350 degrees F.
2. Arrange potatoes in a single layer on a sheet pan, drizzle with the oil and season with the salt and pepper.
3. Roast in the oven until golden brown and tender.
4. Meanwhile, combine the remaining ingredients and mix well. Season with salt and pepper if needed. Refrigerate if you are not going to use it immediately.
5. When the potatoes are done, let them cool slightly and gently stir in the aioli. Serve immediately.