Roasted Fingerling Potatoes with Lemon Garlic Aioli
Crispy, tender potatoes with a lemony-garlic mayonnaise will transport you right to the heart of Paris in no time!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
Ingredients
- 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}
Aioli
- 1 tablespoon lemon zest
- 2 garlic cloves, grated on a microplane
- 1 1/2 cup mayonnaise
- salt and pepper, to taste
Instructions
- 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.
- Blend all aioli ingredients in small bowl. This saves well in a covered glass jar, for up to two weeks.
