This simple, tasty hors d’oeuvre starts with making aioli packed with flavor from smoked paprika, garlic, and a hint of anchovy. Next, new potatoes are coated with oil and salt and baked, then split in half and cooled. When the potatoes are ready, they’re topped with a dollop of the aioli and a sprinkling of pimiento peppers. Serve these morsels with a cold glass of sangría at your next cocktail party.
Game plan: Make sure to let the aioli rest for at least 2 hours before serving so the flavors have a chance to mingle and develop—skipping this step will give you a flat aioli with an unpleasantly sharp garlic flavor. The aioli can also be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.
For the potatoes: