Roasted Spicy Fingerling Potatoes with Lemon-Garlic Aioli
The perfect finger food! Spicy and crisp on the outside, tender on the inside, and so delicious dipped in the lemon-garlic aioli.
I made these little guys as a recent afternoon snack because I had a craving for fries but wanted a healthier alternative. I sliced the fingerlings in half lengthwise, seasoned them well with a spicy combination of seasonings, then tossed them with olive oil before roasting them. I topped these crispy spicy fingerlings with a bit of fresh parsley and sea salt right before serving them with the lemon-garlic aioli and they were so tasty. These little beauties disappeared in minutes and were a big hit with my kids and me.
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.
Make the aioli by combining the mayonnaise, lemon juice, white wine vinegar, and minced garlic together and stir well. Set aside to allow flavors to mingle.
Combine the sea salt, freshly cracked pepper, garlic powder, chile powder, paprika, cumin, and onion powder together in a small dish; mix well.
Toss the sliced fingerlings with olive oil then season them with the spicy seasoning. Toss to coat them all evenly then place them in one layer on the prepared baking sheet.
Roast for 20-25 minutes, flipping the potatoes 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:
- ⅓ cup mayonnaise
- 1-2 tsp fresh lemon juice, 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.
- Make the aioli by combining the mayonnaise, lemon juice, white wine vinegar, and minced garlic together and stir well. Set aside to allow flavors time to mingle.
- Make the spicy seasoning by combining the sea salt, freshly cracked pepper, garlic powder, chile powder, paprika, cumin, and onion powder together in a small dish; mix well.
- Toss the sliced fingerlings with olive oil then season them with the spicy seasoning. Toss to coat them all evenly then place them in one layer on the prepared baking sheet.
- Roast for 20-25 minutes, flipping the potatoes 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