Mini Baked Potatoes with Aioli and Pimientos Recipe

For the aioli:

Place the garlic, mustard, and egg in a food processor fitted with a blade attachment. Process until evenly combined, about 5 seconds.

With the motor running, slowly add the olive oil in a thin stream, followed by the vegetable oil, until completely combined and thickened, about 5 minutes. Stop the processor, add the lemon juice, anchovy, paprika, and cayenne, and season with salt. Pulse until thoroughly mixed, about 10 (1-second) pulses. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse again until all of the ingredients are evenly incorporated. Refrigerate for at least 2 hours to let the flavors mellow and meld, or refrigerate in a container with a tightfitting lid for up to 3 days.

For the potatoes:

Heat the oven to 400°F and arrange a rack in the middle.

Place the potatoes on a baking sheet and prick each one once or twice with a fork. Drizzle with the oil, sprinkle with the measured salt, and toss to combine. Bake until easily pierced with a knife, about 30 minutes. Let cool on the baking sheet until cool enough to handle, about 10 to 15 minutes.

Cut the potatoes in half and return them to the baking sheet cut-side up. Using your fingers, gently squeeze the sides of each potato half to slightly break apart the flesh. Season with salt and set aside to cool to almost room temperature, about 30 minutes. (Do not put the aioli on the hot potatoes or it will melt and drip off.)

To assemble:

Just before assembling, mix the pimientos and salt in a small bowl.

Dollop the potato halves with 1 teaspoon of the aioli each and divide the pimientos over the tops.

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