Picture from: joyouslydomestic Image Credit: Angela |
Roasted Red Potatoes with Lemon Garlic Aioli
“I'm (kinda) stealing borrowing the same sauce recipe
that I used recently for my Roasted Brussels Spouts post. To be honest, I've used it more than once
since posting that recipe last week. (It
is amazing with grilled asparagus, too.)” Angela
Ingredients:
For the Potatoes:
1 ½ - 2 pounds red potatoes - unpeeled, scrubbed
and cut into chunks or half-moons
4 - 5 tablespoons olive oil (vegetable or canola
oil would work, too)
Kosher salt
Black pepper
1 tablespoon chopped fresh rosemary (optional)
For the Aioli:
6 tablespoons mayonnaise
¼ teaspoon garlic, minced fine
1 teaspoon lemon juice
½ teaspoon black pepper
1 tablespoon flat leaf parsley, chopped fine
(optional)
Preparation:
Preheat oven to 375°F degrees.
Line a large baking sheet with parchment paper.
Scrub and cut the potatoes.
Lay them out on a clean kitchen towel and pat to
dry.
Place dry potatoes into a large mixing
bowl.
Drizzle with the oil (use enough to fully coat
all of the potatoes).
Sprinkle on a generous amount of salt and
pepper.
Toss to coat.
Scatter the potatoes across the baking sheet in
an even layer.
Sprinkle with the rosemary, if using.
Bake on middle rack of oven for 1 hour and 15
minutes or until potatoes are crisp and blistered.
Using a spatula, turn potatoes every 15 minutes
or so to ensure even browning.
I sprinkle on a little more kosher salt at the
end of baking, as well.
While potatoes are baking, combine all of the
aioli ingredients in a small bowl and refrigerate until potatoes are done.
Serve aioli for dipping with potatoes.
Enjoy this amazing recipe and many more when
visiting joyouslydomestic
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