Ingredients

1 pound baby new potatoes
1 tablespoon chopped flat leaf parsley
salt and pepper to taste
Paprika
2 tablespoons olive oil (If available, use pan drippings from chorizo sausage used in Melon and Artichoke Salad Tapas)

Wash and cut new potatoes in half. Place in cold water with salt. Bring to a boil, lower heat and simmer until potatoes are just tender. Drain and set aside.

In a medium saucepan, add olive oil and/or reserved drippings from chorizo sausage if available. Heat and add potatoes along with salt, pepper, and paprika. Sauté for 2-3 minutes until potatoes are well coated. Place potatoes in serving dish with Aioli on the side.

Aioli:
2 large eggs, room temperature
1 tablespoon white wine vinegar or lemon juice
1 teaspoon minced garlic
salt and pepper to taste
7 tablespoons olive oil
7 tablespoons corn oil

Place egg yolks, vinegar, and garlic in a blender. Add a pinch of salt and pepper. Turn blender on to the lowest speed and slowly add the olive oil. Begin by dripping the oil through the opening in the lid. Next add the corn oil in a steady stream until sauce is thickened. Place in small bowl to accompany potatoes for dipping.