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Ingredients
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Roasted Baby Potatoes
Garlic Herb Aioli
Finish & Garnish
Method
Roasted Baby Potatoes
- 1
Preheat and prepare
Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly oil it to prevent sticking.
- 2
Prep potatoes
Wash the baby potatoes thoroughly and drain. If some potatoes are larger than 1½ inches, halve them so sizes are uniform to ensure even roasting.
- 3
Season
In a large bowl, combine 3 tbs extra-virgin olive oil, 2 tsp chopped rosemary, 2 tsp chopped thyme, 3 minced garlic cloves, 1.5 tsp sea salt, and 3/4 tsp freshly ground black pepper. Add the potatoes and toss until each potato is evenly coated.
- 4
Roast
Spread the potatoes in a single layer on the prepared baking sheet, cut side down for any halved pieces. Roast in the preheated oven for 25–35 minutes, tossing once halfway through, until potatoes are golden brown and crisp on the outside and tender when pierced with a fork. Smaller potatoes may be done closer to 25 minutes; larger pieces may take up to 35 minutes.
- 5
Rest
Remove the potatoes from the oven and let them rest on the sheet for 3–5 minutes so their skins firm up slightly. Taste and adjust seasoning with a little more salt or pepper if needed.
Garlic Herb Aioli
- 6
Mix aioli
While the potatoes roast, make the aioli. In a small bowl combine 1/2 cup mayonnaise, 2 tbs Greek yogurt, 2 grated or finely minced garlic cloves, 1 tsp fresh lemon juice, 1 tbs finely chopped parsley, 1 tsp chopped chives, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth. If you prefer a silkier, looser aioli, whisk in 1 tsp extra-virgin olive oil.
- 7
Finish & Serve
- 8
Plate
Transfer the roasted baby potatoes to a serving platter. Spoon the garlic herb aioli into a small bowl for dipping or drizzle lightly over the potatoes — up to preference.
- 9
Garnish
Sprinkle 1 tbs roughly chopped fresh parsley over the potatoes and finish with a light pinch (about 1/4 tsp) of flaky sea salt. Serve with lemon wedges if desired for a bright squeeze before eating.
- 10
Serve hot. Leftover roasted potatoes keep refrigerated in an airtight container for up to 3 days; reheat in a hot oven (200°C/400°F) for 8–10 minutes to restore crispness. Aioli will keep for up to 3 days refrigerated.
