Roasted Rosemary Potatoes with Apple Aioli
Posted on June 4th, 2009 at 11:54 am by cureforsanity

Roasted Rosemary Potatoes with Apple Aioli
4 to 6 servings

½ c.mayonnaise
4in.x31/2 in.x1in. thick piece of French bread
2 lbs. Baby white skin or fingerling potatoes, cut lengthwise in half
10 cloves garlic, chopped
2 tbsp chopped, fresh rosemary
1/3 c. plus ¼ c. extra-virgin olive oil
3 tbsp. applesauce
salt and pepper
2 tsp. fresh lemon juice

Blend mayonnaise, bread, 2 cloves garlic, and lemon juice to coarse puree in processor or blender. With machine running add 1/3 c. oil in thin steady stream. Transfer to small bowl. Mix in applesauce. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.
Preheat oven t 400f. Toss potatoes with remaining ¼ c. oil, 8 garlic cloves, and rosemary in large bowl. Sprinkle generously with salt and pepper. Spread potatoes in a single layer on large rimmed baking sheet. Bake potatoes until tender, golden brown, and crisply, turning occasionally, about 40 minutes.