Roasted Fingerling Potatoes with Lemon-Parsley Aioli

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Save Recipe



2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise

1 1/2 teaspoons kosher salt 

1/8 teaspoon cayenne pepper 

1/4 cup extra-virgin olive oil 


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 


  1. For the potatoes: Preheat the oven to 450 degrees F.
  2. In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
  3. For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
  4. Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted Fingerling Potatoes with Fresh Herbs and Garlic

Garlic Roasted Potatoes

Rosemary Roasted Potatoes

Roasted Garlic Mashed Potatoes

Roasted Baby Potatoes with Rosemary

Tuscan Roasted Potatoes & Lemon

Roasted Baby Potatoes with Herbs

Vegan Roasted-Garlic Mashed Potatoes