Roasted Spicy Fingerling Potatoes with Lemon-Garlic Aioli
These roasted spicy fingerling potatoes are the perfect finger food! Spicy and crisp on the outside, tender on the inside, and so delicious dipped in the lemon-garlic aioli.Â
I made this roasted spicy fingerling potatoes with lemon-garlic aioli recipe, and we all thought they were delicious! They were easy to make and tasted fantastic with the steak, zucchini gratin, and garden salad I served them with.
Roasted Spicy Fingerling Potatoes with Lemon-Garlic Aioli
Lemon-Garlic Aioli:
- ⅓ cup mayonnaise
- 2 tsp fresh lemon juice, or more, to taste
- 1Â 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 Spicy Fingerling Potatoes with Lemon-Garlic Aioli
Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
Prepare the lemon-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.
Equipment
Ingredients
Lemon-Garlic Aioli:
- â…“ cup mayonnaise
- 2 tsp fresh lemon juice, or more, to taste
- 1 large 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
- ¼ tsp garlic powder
- ¼ tsp chili powder
- ¼ tsp paprika
- ¼ tsp cumin
- â…› 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 lemon-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.
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They look so crisp! Great with my favourite aioli 🙂
They look delicious and I admire your willingness to make this effort for a little snack for you and the kids.
I could seriously spend all day snacking on a pan of these.
Sounds like something I’m going to have to try.
These potatoes look wonderful.
I think the ingredients for the aioli might be incorrect? Is it supposed to be 1-2 tsp of lemon juice instead of soy sauce? Sounds yummy though, thanks for the inspiration!
Christina,
Yes!!! Thank you so much for letting me know. I’ve corrected the recipe.
-Pam