Roasted Mackerel with Aioli and Parsleyed Potatoes
Ingredients
- 8 mackerel fillets, skin on
- Kosher salt and freshly ground black pepper
- 1 cup plus 2 tablespoons olive oil, divided
- 1 1/2 pounds red-skinned new potatoes, quartered
- 4 large egg yolks
- 1 garlic clove
- 1/2 teaspoon smoked paprika
- 1/2 cup parsley leaves
- 3 teaspoons sherry vinegar, divided
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