Herb-Infused Roasted Potatoes with Garlic Aioli

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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If you're looking for a dish that combines simplicity with a burst of flavor, these Herb-Infused Roasted Potatoes with Garlic Aioli are the perfect choice. This recipe elevates humble potatoes into something special, thanks to fragrant herbs and a zesty aioli that you'll want to put on everything.

Ingredients for Herb-Infused Roasted Potatoes with Garlic Aioli

Baby potatoes are small and cook quickly, giving you that ideal crispy texture. Olive oil helps in roasting, offering a rich flavor base. Fresh rosemary and thyme add earthy, aromatic notes that complement the potatoes beautifully. Sea salt and black pepper are essential for seasoning, enhancing all the flavors. For the aioli, mayonnaise provides creaminess, while minced garlic packs a punch of flavor. Finally, lemon juice adds a touch of brightness that balances the richness of the aioli.

Tips & Tricks

  • Use a mix of different colored baby potatoes for a visually appealing dish.
  • If fresh herbs aren’t available, you can substitute with half the amount of dried herbs.
  • For extra crispiness, make sure the potatoes are dry before tossing them in oil.
  • Adjust the garlic in the aioli to taste if you prefer a milder or stronger garlic flavor.

Serving Suggestions

These herb-infused roasted potatoes make a great side dish for grilled meats or fish. They’re also fantastic served alongside a fresh green salad for a lighter meal. Pair them with a chilled glass of white wine or a crisp cider to complement the flavors beautifully.

Frequently Asked Questions

Can I use regular potatoes instead of baby potatoes?
Yes, just cut them into smaller cubes to ensure even cooking.
How long does the garlic aioli last?
Stored in an airtight container in the fridge, it should last about 3-4 days.
Can I make the potatoes ahead of time?
You can roast them ahead and crisp them up in the oven before serving.

Herb-Infused Roasted Potatoes with Garlic Aioli Recipe Walkthrough

Start by preheating your oven to 425°F (220°C). This high temperature ensures the potatoes get that coveted golden crust. While the oven heats up, line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

In a large bowl, combine your baby potatoes with olive oil, rosemary, thyme, salt, and pepper. Toss everything together until the potatoes are evenly coated. This ensures every bite is flavorful.

Spread the potatoes out in a single layer on your prepared baking sheet. This is crucial for even cooking, so don’t overcrowd them. Pop them in the oven and let them roast for 25-30 minutes. Halfway through, give them a good toss to ensure they cook evenly and develop that beautiful golden color.

While the potatoes roast, it's time to whip up the garlic aioli. In a small bowl, mix together the mayonnaise, minced garlic, and lemon juice. Stir until it's smooth and creamy. This sauce is quick to make and adds a punch of flavor to the roasted potatoes.

Once the potatoes are done, let them cool slightly. This brief rest lets the flavors settle and prevents you from burning your mouth. Serve them warm with the garlic aioli on the side, and watch them disappear quickly!

Why You'll Love This Recipe

  • Perfectly crispy on the outside, tender on the inside.
  • The combination of rosemary and thyme adds a delightful aroma.
  • Garlic aioli is a quick, creamy, and flavorful addition.
  • Simple ingredients that pack a flavorful punch.
  • Ready in just about 30 minutes — perfect for busy weeknights.

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

Step-by-step 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.

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