# Ingredientes:
→ Potato Base
01 - 1 pound Yukon Gold or Russet potatoes, peeled and cut into 3/4-inch cubes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
→ Pickle Aioli
06 - 1/2 cup mayonnaise
07 - 2 tablespoons dill pickles, finely chopped
08 - 1 tablespoon pickle brine
09 - 1 small garlic clove, minced
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon lemon juice
12 - 1/2 teaspoon fresh dill, chopped (optional)
13 - Kosher salt, to taste
14 - Freshly ground black pepper, to taste
→ Garnish
15 - 1 tablespoon chives or parsley, finely chopped
# Instrucciones:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for roasting.
02 - In a large mixing bowl, coat potato cubes with olive oil, smoked paprika, salt, and black pepper until uniformly seasoned.
03 - Arrange seasoned potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning once midway, until golden brown and crisp.
04 - While potatoes roast, blend mayonnaise, chopped dill pickles, pickle brine, minced garlic, Dijon mustard, lemon juice, and fresh dill in a small bowl until smooth. Adjust seasoning with salt and pepper.
05 - Allow roasted potatoes to cool for 2 to 3 minutes after removing from the oven.
06 - Thread 2 to 3 potato cubes onto small skewers or cocktail toothpicks. Serve with pickle aioli and garnish with finely chopped chives or parsley.
