Roasted Fingerling Potatoes with Garlic Herb Aioli (Whole30 Approved!)

These roasted fingerling potatoes are and easy and delicious whole30 compliant side dish that will leave you wanting more! Served with a creamy garlic herb aioli, they are perfect to serve as an appetizer for game day or as part of a main course.

Roasted Fingerling Potatoes on parchment with aioli

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 that we had for dinner and it was totally delish.  Promise me you’ll make these, okay?!

Roasted Fingerling Potatoes in a baking tray next to a dip

How to Make Roasted Fingerling Potatoes and Garlic Herb Aioli

  • 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!”

Roasted Fingerling Potatoes just out of the oven on a sheet pan

What is a fingerling potato?

Fingerling potatoes are a small, stubby variety of potato, they grow smaller and narrower than white potatoes. Their skin is thin and delicate so you don’t need to peel them, to roast them you simply need to cut them in half. They have a similar flavor to white potatoes and are firm in texture.

Can you roast the fingerling potatoes ahead of time?

Roast potatoes are a great dish to make a day or two ahead of time if you are planning to serve them as part of a bigger feast. Let them cool and keep them covered in the fridge. To reheat them, your oven to 400 degrees, spread them on a sheet pan, cover them in tin foil and place in a preheated oven at 400ºF for 10-15 minutes.

The potatoes served in a silver pot

Whole30 Garlic Herb Aioli

I can’t start to tell you how delicious this garlic aioli is! I literally could lick the bowl, it’s great with so many other things too. Make a big batch and it will keep covered in the fridge for around 5 to 7 days. It’s perfect for all of your dipping needs! If you are following whole30, be sure to use a compliant mayonnaise.

Top Tips To Make Roasted Fingerling Potatoes

  • There’s no need to peel the potatoes, just give them a wash and cut them in half and you are good to go!
  • Roast them in a pre-heated oven and flip them halfway through cooking for the crispiest potatoes.
  • Don’t overcrowd the sheet pan you are roasting them on, spread them in one single layer, this will help them get nice and crispy.

Dipping a fry into the aioli

For more whole30 recipes:

I love hearing from you! If you have made these delicious roasted fingerling potatoes, be sure to leave me a comment below and let me know what you thought!

Roasted Fingerling Potatoes with Garlic Herb Aioli (The Best Potatoes Ever!)

These roasted fingerling potatoes are and easy and delicious whole30 compliant side dish that will leave you wanting more! Served with a creamy garlic herb aioli, they are perfect to serve as an appetizer for game day or as part of a main course.
Course Side Dish
Cuisine American
Keyword roasted fingerling potatoes, roasted potatoes, whole30 aioli recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 353kcal
Author Jen Pinkston

Ingredients

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

Instructions

  • 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!"

Nutrition

Calories: 353kcal | Carbohydrates: 27g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 681mg | Potassium: 637mg | Fiber: 3g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 1mg

Photography by Katie Jameson

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  2. These are a must try Jen…thanks

    • Jen Pinkston

      06/19/2017

      They are seriously so good! Might just have to make them again tonight!

  3. These look so good! I should make them for dinner tonight.

    xx Jennifer
    Effortlessly Sophisticated

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