1 pound small (marble sized) potatoes, white or mixed
2 tablespoons extra virgin olive oil
1 teaspoon Bourbon Smoked Garlic Salt
1 teaspoon rosemary, chopped
½ teaspoon Bourbon Smoked Pepper
for the aioli:
½ cup mayonnaise
2 teaspoons lemon juice
2 teaspoons Bourbon Barrel Aged Worcestershire Sauce
1 teaspoon Bourbon Smoked Paprika
¼ teaspoon Bourbon Smoked Salt
1. Preheat oven to 425 degrees. In a large bowl, toss potatoes with the olive oil, smoked garlic salt, rosemary, and smoked pepper. Mix well. Pour into a rimmed baking sheet, making sure the potatoes are in one layer. Roast for 20-25 minutes or until the potatoes are tender and golden brown.
2. While the potatoes are cooking, combine all the ingredients for the aioli in a small bowl. Whisk to combine. Pile the potatoes into a serving bowl or plate and serve with the aioli on the side.