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Roasted Potatoes with Lemon Garlic Aioli

Roasting Rules continues today with

Roasted Potatoes with Lemon Garlic Aioli…. and man, is it a total WINNER!



Most meals I cook in the colder months (heck! even warm months!) have roasted potatoes on the plate. These are roasted fingerling potatoes, which are in season Spring and early Fall… and they are just the cutest, most tender potato you ever did meet. 



When roasting potatoes, choose a tender spud. I know that sounds odd, but you’ll thank me later. A “tender spud” is one with thin skin, small, and usually yellow hued inside. These roast the best at high temperatures for a quick amount of time. {{Side note, roasted potatoes are not baked potatoes. They’re just not… ;-)}



Like the Roasting Rules explain, EVOO + salt & pepper = roasty toasty goodness. ESPECIALLY for potatoes… You want that crispy outside, and soft, pillowy inside. 



To achieve this roasty-toasty-goodness, it starts with your spuds “face down” on a half sheet pan. No need to spray the pan, your potatoes will be plenty oiled after you toss them well.


Place in a 425 degree oven for 20 minutes. At this point, flip them over and see how they’re doing. They may be perfectly done, and ready to be plated. Otherwise, flip them, and put back in the oven for a few more minutes. Maybe 10 at the most… depending on how large your chunks are, and how much breathing room they have.





Once they are crispy + fork tender, plate them up and serve immediately! 


[Tweet “Roasted potatoes make a great side dish any night of the week, but are especially yummy for the holidays!”]



Now, for the REALLY GOOD STUFF…. Lemon Garlic Aioli…. Which is lemon zest + grated garlic + mayo… That’s it! So not secret, but so yummy you’ll want to keep it a secret. 😉



This recipe works for sweet potatoes, too! I love using McCormick’s Smokehouse Maple seasoning when I’m preparing sweet potatoes.

{{McCormick has no idea who I am… I’m just a fan, standing in front of a spice, asking it to love her.}



One more idea with leftover potatoes {if you have any!}

1.Chop them up into eggs the next morning

2. Shred and fry up in a skillet with some red pepper flakes for spicy hash browns

3. Dish out some canned tuna, sliced hard boiled eggs, blanched green beans, and you have yourself a nicoise salad! This recipe looks divine!


Can’t wait to hear your thoughts on these roasted potatoes! Any spice blends you love and swear by?! 


sweetpea lifestyle


Don’t forget to pin this!

roasted fingerling potatoes with lemon garlic aioli



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Roasted Fingerling Potatoes with Lemon Garlic Aioli

  • Author: Ashley @ Sweetpea Lifestyle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35


Crispy, tender potatoes with a lemony-garlic mayonnaise will transport you right to the heart of Paris in no time!


  • 2 pounds fingerling potatoes, sliced in half length-wise
  • 2 tbs olive oil
  • salt and pepper, to taste {or use a couple teaspoons of your fave spice blend}


  • 1 tablespoon lemon zest
  • 2 garlic cloves, grated on a microplane
  • 1 1/2 cup mayonnaise
  • salt and pepper, to taste


  1. Preheat your oven to 425˚. Slice potatoes length-wise, and toss with oil in large bowl. Add potatoes to a half sheet pan, placing “flat side” down. Roast for 20 minutes, and flip. Roast 5 more minutes after flipping.
  2. Blend all aioli ingredients in small bowl. This saves well in a covered glass jar, for up to two weeks.


  • Serving Size: 6
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