Welcome to Denver: Oregano-roasted fingerling potatoes with garlic aioli

You know what's crazy?  Moving to a new state with a very small savings account, no job (or any real prospects), living in a friend's basement, and being on a 2-month deadline to find a job in a saturated market and sign a lease on an apartment. 

That's my life right now.  In all my jobless/free time, I'm applying to jobs, working on a solid reference list, researching common interview questions, shopping for an interview suit, and enjoying the mountain air.  Due to the busyness of moving and getting settled, I hadn't done any of my usual cooking projects, but some beautiful fingerling potatoes changed that. 

Moving is scary.  But I get to live here:
So it's not so bad.   

Fingerling potatoes are small, narrow, finger-shaped potatoes.  This nice medley came with a mix of Russian banana (yellow skin), French (red skin), and purple Peruvian (bluish-purple skin).  What a pretty combination!
Aioli is not as scary as it sounds.  It's basically mayonnaise, and it has only 5 ingredients.  And, most importantly, it is delicious.  Especially with roasted fingerling potatoes. 

Oregano-roasted fingerling potatoes
Serves 4 as an appetizer or side dish

1 pound fingerling potatoes
Olive oil
2 tsp dried oregano leaf
  1. Preheat the oven to 450 degrees.
  2. Wash and dry the potatoes.  Pierce each potato a few times with a knife or fork and place on a sheet pan.
  3. Drizzle the potatoes generously with olive oil.  Sprinkle with salt, pepper, and dried oregano.  Don't be shy with the oregano - more is better.
  4. Place in the oven and bake for 25-35 minutes or until the skins are crispy and the insides are soft when pierced with a fork.  
Garlic aioli dipping sauce
3 cloves garlic
Pinch of salt
1 egg yolk
1/4 cup + 2 Tbsp oil (I used 1/4 cup olive oil and 2 Tbsp canola oil to balance the olive-y flavor)
1 tsp lemon juice
  1. (Note: To make your life easier, use a food processor for this entire process.  If you don't have one, prepare for a killer arm workout.)  Mince the garlic, then sprinkle with a pinch of salt and crush the garlic with the blade of your knife to mash it and form a paste.
  2. Put the egg yolk in a mixing bowl.  Whisk vigorously until it gets frothy. 
  3. Slowly drizzle in the oil while whisking as quickly as your arm can go.  After a minute or so, the mixture should begin to thicken.  Keep whisking and drizzling away until it has a mayonnaise-like consistency. 
  4. Whisk in the lemon juice to thin the aioli a bit and balance out the flavors.
  5. Mix in the garlic paste. 
  6. Taste, and adjust the salt and lemon juice as needed.
This makes a unique appetizer or side dish - who knew potatoes could be such a great finger food?

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