Roasted Spicy Fingerling Potatoes with Soy-Garlic Aioli
Servings 4
Equipment
- Baking Sheet
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.