Bourbon Smoked Garlic Salt, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Salads and Sides

Roasted Potatoes with Smoked Paprika Aioli

Serves 6

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.