Sunday, October 4, 2015

Rosemary Roasted Potatoes with Garlic Aioli

Pin It

You KNOW how much I LOVE my potatoes, right?

I LOVE Baked Potatoes, Mashed Potatoes, Twice Baked PotatoesRoasted Red PotatesScalloped PotatoesRed 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

Garlic Aioli
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!

Serves 4-6


Here's the handy printable - Rosemary Roasted Potatoes with Garlic Aioli

No comments:

Post a Comment

Thank you for your comment. I enjoy reading each and every one. I will try to respond in a timely manner so please make sure you have an email linked to your account.