I have really been loving being in the kitchen lately and experimenting with things that I don’t usually cook, potatoes being one of them. I love sweet potatoes and always think of them as generally healthier than a regular potato, so that’s naturally where I go for a starchy side. When I heard that regular potatoes were Whole30 compliant, though, it seemed like the perfect time to try my hand at roasted fingerling potatoes and OH MY GOSH these were so good! Katie and I ate the entire batch while we were shooting that day and I was tempted to immediately make another. This garlic herb aioli, though, is really the show stopper. We had extra and ate it with that night’s Shrimp Cakes (recipe coming soon!) that we had for dinner and it was totally delish. Promise me you’ll make these, okay?!
Roasted Fingerling Potatoes with Garlic Herb Aioli (The Best Potatoes Ever!)
Ingredients for the Potatoes:
- 1.25 lb fingerling potatoes, washed and cut lengthwise
- 5 cloves of garlic, peeled and rough chopped
- 1 tsp. kosher salt
- 1 Tbsp. avocado oil
- 1/4 tsp red chili flakes
- 1/4 tsp dried parsley
Ingredients for the Aioli:
- 1/2 c. Whole30 compliant mayo (like primal kitchen, tessemae’s or homemade)
- 1/4 tsp. garlic powder
- 3/4 tsp. dried parsley
- 1 1/4 tsp lemon juice
- 1/4 tsp white wine vinegar
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a small bowl, combine all ingredients for the aioli and mix well. Cover and refrigerate until potatoes are finished.
In a medium sized bowl, toss together all ingredients for the potatoes until well coated. Lay out potatoes on the baking sheet cut side down and place in the oven for 20 minutes. At 20 minutes, flip the potatoes to the other side and cook for another 20 minutes. Allow to cool for a couple of minutes before dipping generously into the aioli, taking a bite, and thinking, “Wow! These really are the best potatoes ever!”
Photography by Katie Jameson