Spicy Potatoes with Lemon-Garlic Aioli

This easy recipe for spicy potatoes with lemon-garlic aioli is my daughter’s new favorite dish. The potatoes turned out to be smoky, crispy, and so delicious! Dipping the crisp potatoes in the lemon-garlic aioli made them extra special, and we all loved them. I served these spicy potatoes with simple pork chops & roasted asparagus, and my whole family thought it was a tasty meal.

Spicy Potatoes with Lemon-Garlic Aioli

Spicy Potatoes:

• 4 gold potatoes, cut into 1½-inch cubes
• 1½ tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• ¾ tsp cumin
• ¾ tsp chili powder
• ½ tsp onion powder
• ¼ tsp crushed red pepper flakes, more if desired
• Sea salt and freshly cracked pepper, to taste
• 2 cloves of garlic, minced

Lemon-Garlic Aioli:

• ¾ cup mayonnaise
• Juice from ½ a lemon, more if desired
• 2 cloves of garlic, minced
• ½ tsp white wine vinegar
• Sea salt and freshly cracked pepper, to taste

How to Make Spicy Potatoes with Lemon-Garlic Aioli

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Parboil the diced potatoes by placing them in a pot of hot water and cooking on medium-high, uncovered, for 8 minutes or until just tender. Drain the potatoes, then put them on a few towels to dry. 

Meanwhile, make the seasoning rub by combining the smoked paprika, garlic powder, chili powder, cumin, onion powder, and crushed red pepper flakes; mixing well.

Place the dried potatoes in a large bowl, then drizzle with olive oil and mix.

Sprinkle the seasoning mix on the potatoes along with sea salt and freshly cracked pepper to taste. Gently mix until evenly coated.

Pour the seasoned potatoes onto the prepared baking sheet.

Bake for 25 minutes, stirring and rotating the baking sheet halfway through baking.

Add minced garlic and toss to coat evenly. Continue to bake for 1-2 minutes.

Make the lemon-garlic aioli while the potatoes are baking by combining the mayonnaise, lemon juice, minced garlic, white wine vinegar, sea salt, and freshly cracked pepper, to taste, in a small bowl. Whisk until well combined, then refrigerate to allow flavors time to mingle.

Once the potatoes are crisp and cooked through, remove them from the oven and place them on a serving plate.

Serve immediately with the lemon-garlic aioli on the side. Enjoy!