Roasted Fingerling Potatoes with Lemon-Parsley Aioli Recipe

Name: Roasted Fingerling Potatoes with Lemon-Parsley Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise; 1 1/2 teaspoons kosher salt; 1/8 teaspoon cayenne pepper; 1/4 cup extra-virgin olive oil; 2/3 cup mayonnaise; 1/4 cup freshly squeezed lemon juice (from 1 lemon); 2 tablespoons lemon zest (from 2 lemons); 2 teaspoons Dijon mustard; 1/4 teaspoon kosher salt; 2/3 cup fresh Italian parsley leaves, chopped

Servings: persons

2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise
1 1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2/3 cup mayonnaise
1/4 cup freshly squeezed lemon juice (from 1 lemon)
2 tablespoons lemon zest (from 2 lemons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
2/3 cup fresh Italian parsley leaves, chopped

1
For the potatoes: Preheat the oven to 450 degrees F.
2
In a medium bowl, toss together the potatoes, salt, cayenne and olive oil.
3
Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
4
For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl.
5
Fold in the chopped parsley and set aside until ready to serve.
6
Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise, 1 1/2 teaspoons kosher salt, 1/8 teaspoon cayenne pepper, 1/4 cup extra-virgin olive oil, and more.

Yes, Roasted Fingerling Potatoes with Lemon-Parsley Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fingerling Potatoes with Lemon-Parsley Aioli

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