Crispy Potatoes with Roasted Garlic Aioli

Ingredients

• 6Yukon Gold potatoes, diced into 1.3 cm pieces
• 1–1½ tablespoons (15–22.5 ml)olive oil
• 1½ teaspoons (7.5 ml), more or less to tastesea salt
• ½ teaspoon (2.5 ml)freshly ground black pepper
• ½ teaspoon, chopped (optional)fresh rosemary
• 1 bulbgarlic
• ¾ cup (180 ml)mayonnaise
• 1 tablespoon (15 ml)freshly squeezed lemon juice
• To tastesalt and pepper

Instructions

1. 1

   Season the potatoes

   Preheat the oven to 220°C (425°F). Toss the diced potatoes with the olive oil, sea salt and black pepper, then spread them evenly on a baking tray. If they look dry, drizzle over a little more oil so they have a slight sheen.

2. 2

   Prepare the garlic

   Slice the top off the garlic bulb. Set it on a piece of foil, drizzle a little olive oil over the cut surface and add a pinch of salt, then wrap the foil around the bulb.

3. 3

   Roast until crisp

   Put the potatoes and wrapped garlic in the oven. Roast the potatoes for 15 minutes without turning them. Toss them, using a sturdy spatula to scrape them from the tray while keeping their crisp edges intact, then roast for another 15 minutes.

4. 4

   Check for doneness

   Remove the potatoes when they are tender and crisp. Take out the garlic at the same time, once its cloves are tender.

5. 5

   Mix the aioli

   Stir the mayonnaise and lemon juice together in a small bowl. Squeeze the garlic cloves from the bulb into the mixture, break them up with a fork or kitchen shears, and stir them through. Season with salt and pepper to taste.

6. 6

   Finish and serve

   Toss the potatoes with the rosemary, if using. Serve with the aioli. Keep any leftover aioli in an airtight container in the fridge.

What are crispy potatoes with roasted garlic aioli?

This is an American-style potato side or appetiser: diced potatoes are roasted until browned and crisp, then served with a creamy garlic dip. Aioli is traditionally a garlic emulsion associated with Mediterranean cooking; this version takes a quick route by stirring roasted garlic into mayonnaise.

Yukon Gold potatoes suit the dish because they become tender inside while their edges brown in the oven. Roasting the garlic alongside them gives the dip a mellow, sweet flavour without adding another cooking stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 274 calories, 5g protein, 45g carbs, 9g fat.

The potatoes provide most of the carbohydrates, while the mayonnaise and olive oil contribute much of the fat. The potatoes and mayonnaise also provide some protein, though this is not a protein-focused dish. Pair a serving with a protein-rich main and vegetables to make the plate more balanced.

Choose and cut the potatoes

Potato size: Cut the pieces to about 1.3 cm so they cook in the stated time and have plenty of edges to crisp. Keep the pieces as even as possible for consistent roasting.

Yukon Golds: Their creamy texture works well here, but the recipe relies on even cutting and a hot oven for the crisp exterior.

Get the crisp edges

Room on the tray: Spread the potatoes out evenly rather than piling them up, so they roast instead of steaming. Use another tray if necessary.

First roast: Leave the potatoes untouched for the first 15 minutes so a browned surface can form. When tossing them, scrape under the pieces with a sturdy spatula to avoid leaving their crust behind.

Roast the garlic gently

Foil parcel: Wrapping the bulb after adding a little oil and salt helps it soften as it roasts. Check that the cloves are tender when you take it out of the oven.

Mixing: Squeeze the cloves into the mayonnaise and break them up well so the garlic is distributed through the dip. Add salt and pepper to taste.

Timing and doneness

Roasting: The potatoes cook for 30 minutes in total, with a toss after the first 15 minutes. The garlic roasts alongside them and comes out when its cloves are tender.

Texture: Look for browned, crisp edges and tender centres rather than relying only on the clock. The potatoes should be easy to pierce but not falling apart.

Serve as a side or snack

Serving: Bring the potatoes to the table hot, with the aioli alongside for dipping. They also work as a shareable appetiser or snack.

Pairing: Serve them with a simple green salad or alongside a main dish with vegetables for a more rounded plate. Add the optional rosemary just before serving for a fresh, herbal note.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they roast at the same pace.
• Give the potatoes space on the tray to help their surfaces brown.
• Use a sturdy spatula to scrape and turn the potatoes without stripping off their crisp edges.
• Check that the garlic cloves are tender before mixing them into the mayonnaise.
• Season the aioli gradually, tasting as you add salt and pepper.
• Add the rosemary at the end to keep its flavour fresh.

Variations

• Add smoked paprika: Toss a little with the potatoes before roasting for a warm, smoky note.
• Use parsley: Swap the rosemary for chopped parsley stirred through the potatoes before serving.
• Add Dijon mustard: Stir a small spoonful into the aioli for a sharper dip.
• Make it tangier: Add a little extra lemon juice to the mayonnaise mixture, tasting as you go.
• Add chilli: Sprinkle chilli flakes over the potatoes before serving for a touch of heat.

Common mistakes to avoid

• Crowding the tray: The potatoes may steam rather than crisp; spread them out or use a second tray.
• Cutting uneven pieces: Small pieces can overcook while large ones stay firm; aim for consistent 1.3 cm dice.
• Turning too soon: The first 15 minutes help the edges brown; leave the potatoes undisturbed until then.
• Forgetting to scrape: Potatoes can stick to the tray when tossed; use a sturdy spatula to lift them carefully.
• Using firm garlic: The cloves are harder to blend into the dip; roast the bulb until they are tender.

How to store

Refrigerate leftover aioli in an airtight container and use it within 3 days. Refrigerate leftover potatoes separately and reheat them on a baking tray in a hot oven until warmed through and crisp again; they will be less crisp after storage.

Frequently asked questions