Crispy Potatoes W/ Japaleno Aioli

Ingredients
6 Yukon gold potatoes
2-3 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoon parsley, chopped

Aioli Sauce
1-2 Jalapeno peppers, seeds and membrane removed
2 tablespoon mayonnaise (or vegan mayonnaise)
½ lime. juiced
2 cloves garlic

Instruction:

1. Add water to a large pot and bring to a boil.
2. wash potatoes and set aside.
3. Once water gets to a boil place potatoes in the pot and cook until fork tender. once potatoes are cooked set aside and let the potatoes cool for 5 minutes.
4. In the meantime, add jalapeno, garlic, mayonnaise and lime juice and blend to get a smooth consistency, then set aside.
5. Lightly grease baking sheet then place potatoes on the baking sheet.
6. Using the base of a mug, press down on each potato until each potato is flattened.
7. Drizzle olive on top of each potato, then season potatoes with salt, black pepper and garlic powder.
8. Place potatoes in the oven and bake at 425 degrees celsius for 25 minutes.
9. Once complete, drizzle aioli sauce on top and garnish with chopped parsley.