Fingerling Potatoes with Aioli
Crispy yet tender, these roasted fingerling potatoes with creamy homemade aioli are the ultimate side dish or snack for any occasion. Featuring perfectly golden, oven-roasted fingerlings seasoned with olive oil, salt, and freshly ground pepper, this recipe is simple yet undeniably delicious. The real highlight is the garlicky aioli, made from scratch with mayonnaise, fresh lemon juice, Dijon mustard, and minced garlic, offering a tangy, silky-smooth dipping companion. A sprinkle of paprika adds a pop of color and a hint of smoky flavor, making this dish as visually inviting as it is mouthwatering. Ready in just 35 minutes, this easy-to-follow recipe is perfect for entertaining or elevating a casual dinner at home. Your search for the best fingerling potatoes recipe ends here!
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Recipe Information
Ingredients
- 1.5 pounds fingerling potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 2 cloves garlic cloves, minced
- 0.5 cup mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the fingerling potatoes. Pat them dry with a kitchen towel, then slice them lengthwise to create halves.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, kosher salt, and black pepper. Ensure the potatoes are evenly coated.
Spread the potatoes out on a baking sheet in a single layer, cut-side down. Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and fork-tender.
While the potatoes are roasting, prepare the aioli. In a small bowl, combine minced garlic, mayonnaise, lemon juice, Dijon mustard, and 1 tablespoon of olive oil. Whisk until smooth and creamy.
Taste the aioli and adjust seasoning if needed, adding a pinch of salt or an extra squeeze of lemon juice to taste.
Once the potatoes are done roasting, transfer them to a serving dish. Sprinkle with paprika, if desired, for a hint of smoky flavor and added presentation.
Serve the warm potatoes with the aioli on the side for dipping, or drizzle the aioli over the potatoes for a more integrated dish.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3469 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
