Roasted Fingerling Potatoes with Soy-Garlic Aioli

These little roasted fingerling potatoes are tender on the inside and crispy on the outside. This roasted fingerling potatoes with soy-garlic aioli recipe was easy to make and tasted great with some flank steak, roasted tomatoes, and a simple salad.

Roasted Fingerling Potatoes with Soy-Garlic Aioli

Soy-Garlic Aioli:

• ⅓ cup mayonnaise
• 2 tsp soy sauce, or more, to taste
• 1 clove of garlic, minced

Spicy Fingerling Potatoes:

• ¾ lb fingerling potatoes, sliced in half lengthwise
• 1 tbsp olive oil
• ¼ tsp sea salt
• ¼ tsp freshly cracked pepper, to taste
• ¼ tsp garlic powder, to taste
• ¼ tsp chili powder
• ¼ tsp paprika
• ¼ tsp cumin
• ⅛ tsp onion powder
• Pinch of crushed red pepper flakes, to taste
• Fresh parsley, chopped, for serving

How to Make Roasted Fingerling Potatoes with Soy-Garlic Aioli:

Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Prepare the soy-garlic aioli by combining the mayonnaise, soy sauce, and minced garlic, and stir well. Set aside to let flavors mingle.

Make the seasoning blend by combining the sea salt, freshly cracked pepper, garlic powder, chili powder, paprika, cumin, and onion powder in a small dish; mix well. 

Season the potatoes by tossing them with olive oil, then season with the spicy seasoning. Toss to coat evenly, then place them in one layer on the prepared baking sheet.

Roast the fingerlings for 20-25 minutes, flipping them halfway through, until golden brown.

Sprinkle with Parmesan cheese and fresh parsley.

Serve immediately with the soy-garlic aioli. Enjoy.