Crispy Potatoes with Roasted Garlic Aioli – crispy, salty potatoes and a creamy, garlic-y aioli resulting in a deliciously satisfying combination.
You guys. I’m obsessed.
But first – how are you? How was your weekend/recovering from the loss of an hour? And the snow!? This DLS has been so bittersweet – yes, of course I want it to stay lighter out longer, and yes, of course I want spring, but it snowed here, and spring feels so far off. Couple that with being tired and out of whack from the time change, and I’m reaching for some of my favorite comfort foods.
Cue in the crispy potato bites. I’m talking bite sized pieces of melt-in-your-mouth potatoes with a salty crunch, unlike any other potato you’ve had. And dipped into roasted garlic aioli.
Oh, and this aioli. When I say obsessed, I honestly mean
borderline crazy about it. Like eat it breakfast, lunch, dinner, and dessert obsessed. Put it on everything obsessed. It’s so creamy, and the roasted garlic creates a mild, deep, slightly sweet flavor throughout. You know how garlic can sometimes be wonderfully pungent? Not when roasted! It’s simply the best >> remember when we put it in hummus?
The roasted garlic is mixed in with some mayo (this is a super easy aioli – mayo is way easier than emulsifying egg yolks with oil, right?!), lemon juice, salt and peppa, and a little rosemary if your heart desires.
^ that being said, have I been clear on how EASY this recipe is?! You can’t go wrong with a yummilicious side dish that’s ready with basically zero effort and is so addicting you’ll want to eat the leftovers, and be kind to your budget when doing so! YESSSS. #winning.
- 5-6 red or yukon gold potatoes, diced into ½ inch pieces
- 1 - 1½ Tablespoons olive oil
- 1½ teaspoons sea salt
- ½ teaspoon black pepper
- 6 garlic cloves, drizzled with olive oil
- ¾ cup mayonnaise
- 1 Tablespoon lemon juice
- Pinch of salt and pepper to taste
- ½ teaspoon fresh rosemary, chopped (optional)
- Pre-heat oven to 425°F. Toss diced potatoes with olive oil, salt, and pepper. Spread out evenly across a baking sheet. If potatoes do not seem to have enough oil, drizzle more; you want them to have a slight shine. Bake for 15 minutes, without turning. Toss potatoes (use a strong spatula to scrape them up in order to keep the crisp edges in tact) and cook for an additional 15 minutes.
- Meanwhile, drizzle garlic cloves, in their paper, with olive oil and place in a foil packet. Place in oven with potatoes and roast for 15-20 minutes until soft. Remove garlic by squeezing the clove into a bowl. Add lemon juice, mayonnaise, salt, and pepper. Mix well using a fork, and smash the garlic cloves as mixing.