Roasted Fingerling Potatoes with Lemon-Parsley Aioli

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