Roasted Aioli Potatoes Recipe

Roasted Aioli Potatoes

I promised you that I would share this yummy potato side dish that went with our roast lamb dish and here it is. This roasted aioli potato side is so popular that every time I make it, I end up having to double or even triple the recipe. Also, I always get requests for the recipe so here it is finally!

Try, Try Again

I first tried this roasted aioli potatoes dish at my friend, Felicia’s house. It was so tasty that there wasn’t very much left when dinner was done. I, of course, had to ask for the recipe. I’ve adapted it a lot since then because I find that there is just too much fat in it for my liking. (The original recipe calls for olive oil, butter AND mayonnaise!)

Still, cutting off some of the fat does not compromise its flavor. After trying different variations, I find that it doesn’t really need the butter (although butter is so yummy and I really wanted to have a reason to keep it in there) and believe it or not, it really does need the mayo.

No Skimping

Also, even though I’m giving you measurements for the recipe, I typically eyeball my ingredients (big pinches of kosher salt to make sure that the potatoes are covered, a couple of circles of drizzled olive oil, etc). It’s pretty forgiving and if you find that your coating of ingredients seem much for the amount of potatoes, feel free to add more potatoes (trust me, you won’t have much leftover or if you do, they still taste wonderful the next day).

Please don’t skimp on the garlic and herbs in this dish. They really make this dish (plus an aioli is certainly not complete without garlic!). I must say, I love the convenience of Gourmet Garden’s herbs and spices for this dish. They take the hard work out of making it and when I have last-minute guests, I can still easily whip this roasted potatoes together. Just squeeze out the garlic, the parsley and the basil and throw in all the other seasonings and you have a wonderful side that you can proudly serve your guests.

Adding Gourmet Garden Parsley to Aioli Potatoes

Adding Gourmet Garden Parsley to Aioli Potatoes

A word on the potatoes–I find that fingerling potatoes taste really yummy with this but I’ve also made it using Red potatoes (if you can find the smaller sized ones, even better). And if you can find organic potatoes, they are worth getting. They taste worlds better than non-organic potatoes (I didn’t believe that organic potatoes could taste so amazing until I had some).

Roasted Aioli Potatoes Recipe

2 lbs potatoes (if you can find fingerling potatoes, use them, they are super delish)
¼ cup olive oil
2 Tbsp mayonnaise
2 Tbsp garlic, minced
2 Tbsp parsley, chopped
1 Tbsp basil, chopped
Kosher salt & pepper to taste
Grated parmesan and chopped parsley to garnish (optional)

1. Preheat oven to 375 F.
2. Cut potatoes into large pieces (if potatoes are small, you can leave them whole). Do not peel skin.
3. In a large bowl, fold the rest of the ingredients (except the garnishings) with the potatoes and make sure that the potatoes are coated with all the ingredients.
4. Place potatoes in roasting pan uncovered.

Aioli Potatoes Ready for Roasting

5. Roast for about 30 minutes, stirring occasionally, until potatoes are golden brown in some spots and cooked through.

Roasted Aioli Potatoes

6. Remove and garnish with parmesan and extra parsley if you want (I normally don’t bother and they are still absolutely fabulous).


Cheers, Annie

17 thoughts on “Roasted Aioli Potatoes Recipe”

  1. >These look so delicious, I’m going to make them at my next family gathering. I’m the one that is in charge of bringing the potatoes and I usually bring them mashed.

  2. >I was just looking for a roasted potato side dish for tomorrow’s night dinner. This one looks amazing. Can’t wait to try it.

  3. >I’ve seen the tubes of herbs in the market, but have never tried them. I must admit that parsley looks beautifully green, so maybe I’ll give it a shot. I love roasted potatoes and garlic together — it’s a combination made in heaven.

  4. >Utter and sheer genius. I adore roasted potatoes–but have only done the olive oil/rosemary thing. This includes mayonnaise, certainly one of my favorite food groups! Can’t wait to try it.

  5. >@All – thank you for your comments!

    @Peter – 450* huh? Bet that makes for some nice crispy bits!

    @Netts Nook – thank you! Do let us know how the recipe turns out for you.

    @JS – LOLs too funny.

    @PaniniKathy – can you do it in a panini?

    @Lydia – the Gourmet Garden tubes are very useful. The chopped frozen herbs never go bad like fresh herbs can.

    @Olga – I’m learning to love mayo, too!

    @Hillary – and let us know how they turn out, okay?

    @Mark – thanks!

  6. >oh, this sounds awesome. I wonder if I can skip the lamb and make double of these potatoes for dinner?

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