Roasted Fingerling Potatoes with Lemon-Parsley Aioli

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Potatoes:
  • 2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/8 teaspoon cayenne pepper
  • Aioli:
  • 2/3 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice (from 1 lemon)
  • 2 tablespoons lemon zest (from 2 lemons)
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 2/3 cup fresh Italian parsley leaves, chopped
Directions

For the potatoes: Preheat the oven to 450 degrees F. In a medium bowl, toss together the potatoes, oil, salt and cayenne. Place the potatoes cut side down on a nonstick baking sheet. Bake until the potatoes are golden brown and the potatoes are cooked through, about 20 minutes.

For the aioli: While the potatoes are roasting, in a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt. Fold in the chopped parsley.

Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.


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