Potatoes are the perfect sponge for great flavors. I tried several different oils, but loved the Milanese Gremolata the best. It contains our wonderful EVOO, lemon, parsley, garlic and a hint of mint. A squeeze of spicy Sriracha Horseradish Aioli made the perfect garnish!
3 lbs. white, red or purple small-ish potatoes
Salt to taste
4 or more tablespoons Milanese Gremolata, Garlic, Rosemary, White Truffle or Unflavored Olive Oil
Black pepper to taste
3-4 tablespoons Sriracha Horseradish Aioli
Place the potatoes in a pot of cold water that is seasoned with salt -- it should taste like sea water. Bring to a boil and then simmer about 20 minutes until the potatoes are tender when pierced with a fork. Drain.
Meanwhile, preheat the oven to 425 degrees.
Drizzle olive oil on a parchment lined baking sheet. Place each potato on the baking sheet and press with the bottom of a glass until between 1/4 - 1/2 inch thick. Sprinkle with more olive oil, salt and pepper. Roast for 15 minutes. Remove from the oven and gently flip. Drizzle with more olive oil if the potatoes look dry. Roast for another 10 minutes.
To serve, drizzle with the Sriracha Horseradish Aioli.