Crispy, salty potatoes make the perfect side dish, appetizer, or snack, especially when paired with creamy roasted garlic aioli. This irresistible combination is so easy to make and always a crowd-pleaser!
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.
Prepare the roasted garlic by cutting off the top of the garlic bulb. Place it on a piece of foil, drizzle a little olive oil on the top, and a pinch of salt. Wrap the foil around the bulb of garlic.
Place the potatoes and garlic in the oven. Bake the potatoes for 15 minutes, without turning. Then, toss potatoes, using a strong spatula to scrape them up in order to keep the crisp edges intact. Cook for an additional 15 minutes.
Remove the potatoes once tender and crispy, and remove the garlic bulb at the same time, when the cloves are tender.
In a small bowl, combine the mayonnaise and lemon juice. Squeeze the garlic cloves out of the bulb and into the mixture, using a fork or kitchen shears to break them apart and stir them into the mayonnaise. Salt and pepper to taste.
Toss the potatoes with rosemary, if using. Serve with the aioli and enjoy! Store leftover aioli in the fridge in an airtight container.