Roasted Potatoes with Garlic Aioli – learn the secret to making the perfect crispy potato wedges. These roasted potatoes are a golden perfection married together with a delicious garlic aioli.
Remember when I told you that I got my husband a turntable for his birthday and I was “complaining” that he’s now listening to his 80’s music. Well let me just say that was just the beginning. Thanks to Kijiji he found someone here locally who was selling a big box of records for $20. All oldies. But hey friends, it’s not all bad. Not to give away at my age here or anything, but among all those hundreds of records there are a few of my favs, one being WHAM!
OMG I cannot tell you enough how much I was in love with WHAM growing up. I used to think George Michael was the hottest man on earth and had the most perfect hairstyle possible. No lie! And as I sit here writing this post to you I am listening to “Wake me up” and dancing in my seat. I don’t know what it is about that song but it just makes me move and remember those years when I was goo goo eyes over George Michael. Oh the 80’s, you just have to love the 80’s! The hair! I used to go through hairspray bottles like crazy, and I could not leave the house unless there was no hair movement whatsoever on my head. Perms, color, and hairspray. Sometimes I just miss the 80’s.
But enough reminiscing over hair and WHAM! Besides, I was just a baby then, right? RIGHT!
What can I tell you about roasted potatoes besides the fact that they’re one of my favorite side dishes, actually my favorite side dish of all time. And because I love them so much I always try and find new and fun ways to make them and of course eat them. But I’ve told you before about my roasted potatoes with garlic sauce which is a recipe I grew up with. Every single Sunday night my mom would make a big roasted chicken with roasted potatoes and that yummy garlic sauce we’d slather all over the chicken and the potatoes. Yeah we did not have the greatest breath after but we didn’t care. Our tummies were full and happy.
So it’s only natural that with my love of garlic and roasted potatoes, I’d marry this garlic aioli together with roasted potatoes. And don’t let the name aioli scare you off. It’s so easy to make, dump all the ingredients together in a food processor, pulse away while gradually adding olive oil. And that’s all she wrote! But the secret, well at least my secret, to making crispy roasted potatoes is to not cover them, and to not turn them over. I crank up the oven to 425 F and I leave them in there until they’re nice and golden, don’t touch them, until they’re ready and OMG. It’s a beauty! They’re perfect. Each potato wedge is nicely crisp and golden and full of flavor. Each potato wedge creates a party in your mouth. And as you dip them in some of that delicious aioli, you now have a symphony! What can I say, some things are just meant to be together. Like potatoes and garlic.
The end.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Roasted Potatoes with Garlic Aioli
Ingredients
Garlic Aioli
- 3 cloves garlic
- 1 egg
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon fresh parsley chopped
- salt and pepper to taste
- 1/2 cup olive oil
Roasted Potatoes
- 6 large potatoes cleaned and peeled
- 4 tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 425 F degrees.
- Cut up the potatoes into wedges. In a baking dish add the potatoes, season with the salt, pepper and paprika and toss them in the olive oil. Bake uncovered for 45 minutes to an hour or until crispy and golden brown. Do not turn them, they will be crispy on both sides.
- In the mean time, combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
- Serve potatoes drizzled with the garlic aioli, or as a dipping sauce.
Recipe Notes
Nutrition Information:
More delicious recipes from my kitchen
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Perfect Thyme Skillet Potatoes
Parmesan Garlic Roasted Potatoes
What a delicious dinner I had tonight. I made Italian breaded chicken breasts along with your roasted potatoes and garlic aioli. I drizzled some of the sauce over the cooked chicken breast as well. Really great recipe.
Thanks,
Shirley
Hey Joanna!
Do you think this recipe would work using a cast iron skillet in the oven instead of a baking sheet?
Thanks and can’t wait to try this!!
Yes for sure, just make sure your cast iron is big enough, you don’t want to stack the potatoes. Also be careful handling it so you don’t burn yourself.
It’s still too hot in Denver…88 degrees F. to crank up the oven to 425. Would these work cooked on the gas grill outside? Every time I have attempted that, things came out soggy, soft or overcooked! Your thoughts or suggestion will be appreciated.
I’d love to be able to help you but I’ve never made potatoes on the grill. I’ve never even thought about it, but thinking about it, I don’t see why it wouldn’t work.
Thanks for your quick reply, I will try the potatoes on the grill and get back to you.
What kind of baking dish you use to make them so perfectly crispy golden brown like that?
I usually just use a baking sheet. 🙂
Jo, I made these today and they were so good, everyone loved them. Thank you again for such a fantastic recipe.
I’m not much of a potatoes person, but my dad was wanting potatoes so I thought: Why not?
I’m quite happy with the outcome. It was the first time I’ve ever made roasted potatoes, and my dad is BEGGING for me to make them again for him! My mom and I both agree that the garlic aioli was a tad too strong for our liking, but we got over it. I’m definitely making these for my dad again 🙂
Hi Annie,
If you think the aioli was too strong, use a bit less garlic. Glad you guys liked it. 🙂
Wish I had of read the comments before attempting to make the aioli – it was extremely garlicky! I attempted to salvage it but that unfortunately resulted in very runny aioli. Haven’t yet tried the potatoes, but am very eager to.
Wonderful recipe. The only thing is I think 3 cloves of garlic resulted in a VERY garlicky aioli.
It was quite garlicky so if you’re not a big fan of garlic, I’d suggest cutting it down to 1 or 2. 🙂
I’m more or less a potato addict so I’m probably biased, but these look AMAZING. And I love how straightforward they are to make!! Do you use russet potatoes, or what kind do you prefer?
I prefer yellow potatoes, mostly because of the color, but russet potatoes would work just fine as well. 🙂
I’m new to your site, but have come across it randomly twice this morning. 🙂 Your recipes look so fantastic! What great comfort food! Glad to have found you. 🙂
Thanks Lizzy! Your blog is wonderful as well 🙂
I am a potato, garlic and aioli fan—big time. This so works for me! Your potatoes are roasted picture perfect crispy golden brown. Wow.
Are you not worried about the raw egg? Have you given anymore thought to the cabbage rolls without a tomato sauce? Your photography is wonderful. Makes me just want to jump eat and mangia!
Hi Karen, I’m not really worried about the raw egg, my mom has always made mayo from scratch with raw eggs and oil and we never got sick from it, but I know some people are worried. Cabbage rolls without tomato sauce? Interesting idea, but I’m just worried they’d be too dry. 🙂