Roasted Fingerling Potatoes with Lemon Herb Aioli

Roasted Fingerling Potatoes are a quick and easy side dish that will enhance any meal. Make sure to serve these crispy gems with a side of Lemon Herb Aioli for a real treat!

I’m a big fan of all types of taters. Big or small, baked or fried: they’re all wonderful (and delicious) in their own special way. Fingerling Potatoes are a great option for cooks who are in a hurry, as they crisp up in the oven in no time. Just toss them with olive oil, salt, pepper, and garlic. That’s it! Simple, yet oh-so-elegant. Serve them alongside roasted pork with apples, grilled steak and onions, or simply on their own with various dipping sauces. Hello comfort-food bliss!

WHAT ARE FINGERLING POTATOES?

These miniature tube-shaped potatoes, once roasted, have a soft and creamy interior with a natural buttery flavor. Like most new potatoes, their skin is very thin and does not require peeling before cooking. They come in a variety of colors, including red, golden, purple and white. Any color works well with this recipe, so don’t fret if you have a different color than what’s pictured here.

HOW TO COOK FINGERLING POTATOES:

Roasting these tasty gems is stupid-easy, if I’m being honest. Follow my steps below for my fool-proof method.

Cut the potatoes in half, legnthwise.
Toss them with olive oil, minced garlic and various spices.
Dump them on a baking sheet.
Bake at 425F for 25 – 30 minutes, tossing halfway through.

The end result is absolutely swoon-worthy. They’re quick enough for weeknight dinners, yet look fancy enough to serve house guests. Isn’t that great? Try making serving them with my Roasted Pork Loin, you won’t regret it.

Roasted Fingerling Potatoes with Lemon Herb Aioli

Serves: 4

Ingredients

FOR THE POTATOES:

1 pound Fingerling Potatoes
2 tbsp. Olive Oil
2 - 3 Garlic cloves, minced
½ tsp. Kosher Salt
½ tsp. Freshly Cracked Black Pepper
Fresh Parsley, for garnish

FOR THE LEMON AIOLI:

¼ cup Greek Yogurt
¼ cup Mayonnaise
½ Lemon, zested & juiced
1 tbsp. Parsley
1 tbsp. Chives
1 garlic clove, minced
⅛ tsp. Kosher Salt
¼ tsp. White Pepper
Pinch of Dry English Mustard, optional
Pinch of Paprika, optional

Instructions

Preheat oven to 425F degrees.
Cut potatoes in half, lengthwise, and toss with olive oil, garlic, salt, and pepper.
Evenly pour potatoes onto a baking sheet and bake for 25 - 30 minutes, making sure to flip halfway through.
While the potatoes cook, make the lemon aioli by mixing all ingredients in a medium-sized bowl. Set aside in the refrigerator until you're ready to serve.
When the potatoes are finished cooking, simply garnish them with fresh parsley and enjoy.