Roasted Potatoes with Garlic Aioli Recipe

Crispy on the outside, fluffy on the inside, these Roasted Potatoes with Garlic Aioli are the perfect side dish that easily steals the spotlight at any meal. The homemade garlic aioli takes these simple roasted potatoes to an entirely new level of deliciousness, creating a restaurant-quality dish right in your own kitchen. This recipe requires minimal hands-on time, making it perfect for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

• Perfect Texture Contrast: These potatoes develop an incredible golden crust while maintaining a tender interior – it’s the best of both worlds!
• Make-Ahead Friendly: The aioli can be prepared in advance, making your dinner prep even quicker when you’re ready to serve.
• Crowd Pleaser: Everyone from kids to adults will love these potatoes – they’re universally appealing while still being sophisticated.
• Versatile: Works alongside nearly any main dish from roasted chicken to grilled steak or as part of a vegetarian spread.

this Recipe

Ingredients You’ll Need

For the Roasted Potatoes:

• Potatoes: The star of the show! Choose large, starchy potatoes like russets or Yukon golds for the perfect crispy exterior and fluffy interior.
• Olive oil: Helps create that gorgeous golden crust and adds flavor. Don’t skimp here – it’s essential for proper crisping.
• Smoked paprika: Brings a subtle smokiness that elevates the potatoes from ordinary to extraordinary.
• Salt and pepper: The basics that make everything better. Season generously for the best flavor.

For the Garlic Aioli:

• Garlic cloves: The aromatic heart of the aioli. Fresh is absolutely essential here!
• Egg: Works as the emulsifier that creates that luxurious, creamy texture.
• Lemon juice: Adds brightness and helps cut through the richness of the aioli.
• Fresh parsley: Brings color and a fresh herbaceous note to balance the garlic.
• Olive oil: Forms the body of the aioli and provides richness and flavor.

Variations

Want to customize this dish? Here are some delicious options:

• Herb-Loaded: Add rosemary, thyme, or oregano to the potatoes before roasting for an herby twist.
• Spicy Kick: Mix some cayenne pepper or red pepper flakes into both the potatoes and the aioli for heat lovers.
• Cheese Please: Sprinkle freshly grated Parmesan over the potatoes during the last 5 minutes of roasting.
• Loaded Potatoes: Top with crispy bacon bits, chives, and a dollop of sour cream along with the aioli.

How to Make Roasted Potatoes with Garlic Aioli

Step 1: Prepare the Potatoes

Preheat your oven to 425°F. Clean and peel the potatoes, then cut them into even wedges. Place them in a baking dish, season with salt, pepper, and smoked paprika, then drizzle with olive oil. Toss until all pieces are evenly coated with oil and seasonings.

Step 2: Roast to Perfection

Arrange the potatoes in a single layer with space between each piece – this is crucial for achieving maximum crispiness! Bake uncovered for 45 minutes to an hour until they’re beautifully golden brown and crispy. The magic here is that you don’t need to flip them; they’ll crisp up nicely on both sides.

Step 3: Make the Garlic Aioli

While the potatoes are roasting, add garlic, egg, lemon juice, parsley, salt, and pepper to your food processor or blender. Puree until smooth. Then, with the machine running, slowly drizzle in the olive oil in a thin stream until the mixture transforms into a thick, creamy emulsion.

Step 4: Serve and Enjoy

Once the potatoes are golden and crispy, transfer them to a serving plate. Either drizzle the garlic aioli over the top or serve it alongside as a dipping sauce. Serve immediately while still hot!

Pro Tips for Making the Recipe

• Dry Your Potatoes: After washing, thoroughly pat the potatoes dry before cutting and tossing with oil. Extra moisture will prevent proper crisping.
• Don’t Crowd the Pan: Give those potato wedges plenty of breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting.
• Room Temperature Egg: For the aioli, use an egg that’s been sitting out for about 30 minutes – it emulsifies better than a cold one.
• Slow Oil Addition: When making the aioli, patience is key. Add the oil very slowly in a thin stream to achieve that perfect, creamy consistency.
• Taste as You Go: Aioli is all about balance. Don’t be afraid to adjust the lemon, salt, or garlic to suit your preferences.

How to Serve

These roasted potatoes with garlic aioli work beautifully in multiple settings:

As a Side Dish

Pair with grilled steaks, roasted chicken, or baked fish for a complete meal. The creamy aioli complements any protein beautifully.

For Entertaining

Set up a potato bar with the roasted wedges and aioli alongside other dips like ketchup, truffle mayo, or sriracha mayo for guests to customize.

Appetizer Style

Make smaller wedges and serve with toothpicks and individual portions of aioli for an impressive starter at your next gathering.

Make Ahead and Storage

Storing Leftovers

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Keep the aioli separately in its own airtight container for up to 2 days.

Freezing

The potatoes can be frozen after roasting for up to 1 month. The aioli doesn’t freeze well due to its emulsion nature, so it’s best made fresh.

Reheating

For maximum crispiness, reheat potatoes in a 400°F oven for 10-15 minutes. Avoid the microwave, which will make them soggy. Bring refrigerated aioli to room temperature before serving.

FAQs

Can I make the aioli without raw egg?
Yes! You can substitute the raw egg with 2-3 tablespoons of store-bought mayonnaise as your base. Simply blend it with the garlic, lemon juice, and herbs, then slowly add the olive oil until you reach your desired consistency. It won’t be traditional aioli, but it will be delicious and egg-free.

Why didn’t my potatoes get crispy?
Several factors could affect crispiness: your oven temperature might be off, the potatoes might be overcrowded on the pan, or they might have been too wet before roasting. Make sure to thoroughly dry the potatoes, give them plenty of space, and check that your oven temperature is accurate.

What type of potatoes work best for this recipe?
Starchy potatoes like Russets are ideal for creating that fluffy interior with a crispy exterior. Yukon Golds are also excellent as they have a naturally buttery flavor. Waxy potatoes like red potatoes won’t give you the same textural contrast.

My aioli broke! How can I fix it?
If your aioli separates or “breaks,” don’t panic! Take a fresh egg yolk in a clean bowl, and slowly whisk in the broken aioli, a little at a time. This usually brings it back together. Alternatively, add a teaspoon of hot water and whisk vigorously.

Final Thoughts

These Roasted Potatoes with Garlic Aioli transform the humble potato into something truly special. The contrast between the crispy, smoky potato wedges and the rich, garlicky aioli creates a delightful flavor experience that’ll have everyone reaching for seconds. Whether you’re cooking for a weeknight family dinner or hosting friends, this recipe delivers restaurant-quality results with minimal effort. Give it a try – your taste buds will thank you!

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