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Crispy Rosemary Garlic Roasted Potatoes Recipe with Easy Herb Aioli Dip

crispy rosemary garlic roasted potatoes - featured image
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Golden, crispy potatoes infused with rosemary and roasted garlic, served with a creamy herb aioli dip. Perfectly crispy on the outside and soft inside, this recipe is a crowd-pleaser for any occasion.

Ingredients

Scale
  • 2 pounds baby Yukon gold or red potatoes, quartered
  • 3 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • Optional: pinch of smoked paprika
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • Optional: 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry the potatoes thoroughly, then cut them into quarters (or halves if tiny).
  3. In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, sea salt, black pepper, and smoked paprika if using.
  4. Add the potatoes to the bowl and toss until every piece is well coated.
  5. Spread the potatoes out in a single layer on a parchment-lined or greased baking sheet, ensuring they have space to roast evenly.
  6. Roast the potatoes for 35-40 minutes, flipping them halfway through (around 20 minutes) to ensure even browning.
  7. While the potatoes roast, whisk together mayonnaise, lemon juice, minced garlic, parsley, chives, salt, pepper, and Dijon mustard in a small bowl. Refrigerate until serving.
  8. Once the potatoes are done, remove from oven and let sit for a few minutes to firm up.
  9. Serve the warm potatoes alongside the chilled herb aioli dip.

Notes

Dry potatoes thoroughly before roasting to ensure crispiness. Avoid overcrowding the pan to prevent steaming. For extra crispiness, broil for the last 2-3 minutes but watch carefully to avoid burning. The aioli can be made up to 24 hours ahead and stored in the fridge. For vegan version, substitute mayonnaise with vegan mayo or blended silken tofu.

Nutrition

Keywords: roasted potatoes, crispy potatoes, rosemary garlic potatoes, herb aioli, easy side dish, comfort food, garlic roasted potatoes

Find it online: https://flurpchef.com/crispy-rosemary-garlic-roasted-potatoes-recipe-with-easy-herb-aioli-dip/