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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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: roasted fingerling potatoes, roasted potatoes, whole30 aioli recipe
Servings: 4 servings
Calories: 353kcal
Author: Jen Pinkston


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
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon dried parsley

Ingredients for the Aioli:

  • ½ c. Whole30 compliant mayo like primal kitchen, tessemae's or homemade
  • ¼ tsp. garlic powder
  • ¾ tsp. dried parsley
  • 1 ¼ teaspoon lemon juice
  • ¼ teaspoon 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!"


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