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 chile 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 allow flavors to mingle.
Season the potatoes by tossing the sliced fingerlings with olive oil, then season them with a bit of garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss to coat them evenly, then place them in one layer on the prepared baking sheet.
Roast the fingerlings for 20-25 minutes, flipping them over halfway through cooking, until golden brown.
Sprinkle with a bit of Parmesan cheese and fresh parsley.
Serve immediately with the soy-garlic aioli. Enjoy.
Equipment
Ingredients
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 chile powder
- ¼ tsp paprika
- ¼ tsp cumin
- ⅛ tsp onion powder
- Pinch of crushed red pepper flakes, to taste
- Fresh parsley, chopped, for serving
Instructions
- Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
- Prepare the soy-garlic aioli by combining the mayonnaise, lemon juice, white wine vinegar, and minced garlic, and mix well. Set aside to allow flavors to mingle.
- Make the seasoning blend by combining the sea salt, freshly cracked pepper, garlic powder, chile powder, paprika, cumin, and onion powder in a small dish; mix well.
- Season the potatoes by tossing them with olive oil, then season them with the spicy seasoning.
- Toss to coat them evenly, then place them in one layer on the prepared baking sheet.
- Roast the fingerling potatoes for 20-25 minutes, flipping them over halfway through cooking, until golden brown.
- Sprinkle with a bit of fresh parsley and a touch of sea salt, if desired.
- Serve immediately with the lemon-garlic aioli. Enjoy.
They are so crisp and delicious! Love that creamy aioli.
Love roast potatoes! Fun idea to use fingerlings — so cute. And neat idea to combine them with aioli. Swoon — a perfect pairing of flavors! Good stuff — thanks.
I love these little potatoes and your recipe is a great way to make them.
They sound delicious. Great idea. Keep safe, Diane
Kind of in love with the fact that you made these as a snack! So fun. Plus that aioli looks dreamy.
These look great, but where’s the soy?
Jayne,
I’m sorry! I have corrected the recipe to show the correct ingredients. Thank you for letting me know.
-Pam