Crispiest Parmesan Potatoes with Sriracha Garlic Aioli

1. Cut your mini golden potatoes into vertical halves. 
2. Begin to boil water with baking soda and a teaspoon of salt. 
3. Once a rolling boil has begun, place your potatoes into the pot and cook until you can easily stab the potatoes with a fork. Since they are so small, this is only around 5 minutes.
4. Preheat the oven to 400F.
5. Drain the potatoes, allow to cool briefly then toss in olive oil, paprika, garlic powder, salt, black pepper and italian seasoning.
6. In a separate bowl, melt butter in the microwave then add your grated parmesan and minced garlic. Combine and mix this until a paste has been formed.
7. Using a spatula, spread the parmesan paste along the bottom of an oven-safe dish. Evenly spread. Place the potatoes one by one, flat side down onto the parmesan. Optionally, toss a little extra grated parmesan on top.
8. Bake in the oven for 25 to 35 minutes at 400F until your desired level of “crispiness” is reached. 
9. For the aioli, simply combine all of the ingredient in a bowl.
10. And you are done, enjoy! ✅