Pre-heat oven to 425 degrees.
In a bowl, toss potatoes with olive oil, salt & pepper.
Place a sage leaf on cut side of potato, then place potato cut side down on a sheet pan.
Roast potatoes for 20 minutes or until tender.
Remove from oven, serve warm with aioli
Ingredients for Aioli:
1 cup olive oil mayonnaise
1 teaspoon Espelette chili pepper (see note below)
1 teaspoon fresh garlic, minced
2 teaspoons, lemon juice
2 tablespoons, fresh parsley, chopped
salt & pepper, to taste
Combine all ingredients in a small bowl and mix well.
Place in refrigerator and allow flavors to blend for several hours or overnight.
Serve as a dip for Roasted AmaRosa Potatoes.
NOTE: If you can't find Espelette chili pepper, feel free to substitute smoked paprika for color/flavor. To add a little heat to the dip, add a few drops of your favorite hot sauce.