Herb-Infused Roasted Potatoes with Garlic Aioli
Discover the delightful twist of Herb-Infused Roasted Potatoes with Garlic Aioli, a perfect blend of savory herbs and creamy aioli that will elevate your side dish game to new heights. Ideal for both casual dinners and special occasions.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
2 lbs baby potatoes
1/4 cup olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp sea salt
1/2 tsp black pepper
1/2 cup mayonnaise
3 cloves garlic, minced
1 tbsp lemon juice
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the baby potatoes with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and crispy, tossing halfway through.
5. While the potatoes are roasting, prepare the garlic aioli by combining mayonnaise, minced garlic, and lemon juice in a small bowl. Stir until smooth.
6. Once the potatoes are done, remove from the oven and let cool slightly before serving with the garlic aioli on the side.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 10-12 minutes until heated through and crispy.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
