Crispy Potatoes with Roasted Garlic Aioli

  • Author: Fork in the Kitchen
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4-6 1x


Crispy Potatoes with Roasted Garlic Aioli – crispy, salty potatoes and a creamy, garlic-y aioli resulting in a deliciously satisfying combination.



  • 56 red or yukon gold potatoes, diced into 1/2 inch pieces
  • 11 1/2 Tablespoons olive oil
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 6 garlic cloves, drizzled with olive oil
  • 3/4 cup mayonnaise
  • 1 Tablespoon lemon juice
  • Pinch of salt and pepper to taste
  • 1/2 teaspoon fresh rosemary, chopped (optional)


  1. 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 intact) and cook for an additional 15 minutes.
  2. 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.

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