I LOVE Baked Potatoes, Mashed Potatoes, Twice Baked Potatoes, Roasted Red Potates, Scalloped Potatoes, Red Potatoes with Bell Peppers and Onions (perfect for breakfast) and just about any other kind in between.
So I am always trying out new creations with potatoes and my newest favorite are these Rosemary Roasted Potatoes with Garlic Aioli sauce. Oh boy are they Scrumptious!
They have a crispy herby outside and creamy inside and when dipped in the Garlic Aioli sauce they are A-MAZ-ING!
Here's what you need:
1 - 28 oz. bag Honey Gold baby Yukon potatoes or fingerling potatoes, quartered lengthwise
3-4 Tbs. canola, olive, or vegetable oil
1-2 Tbs. Rosemary Herb seasoning (I use Pampered Chef)
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/2 cup Best Foods mayonnaise
1-2 Tbs. Dijon mustard
1/2 tsp. granulated garlic or 1 fresh clove grated
salt & pepper to taste
Preheat oven to 425 degrees.
Place a couple tablespoons of oil on a large baking sheet and place the potatoes on top.
Sprinkle with remaining oil and seasoning and toss to completely coat the potatoes (I use my clean hands for this step)
Bake for 45 minutes or until fork tender, turning halfway through the cooking time.
Serve with Garlic Aioli
Mix mayonnaise, Dijon, garlic, salt & pepper. Taste and adjust seasoning if needed. Keep in the refrigerator until ready to use.
Mmm mmm, my new favorite way to eat my taters!
Here's the handy printable - Rosemary Roasted Potatoes with Garlic Aioli
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