This post may contain affiliate links. Please read my disclosure policy.
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.
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!
Looking for more recipes? Follow on...
Roasted Potatoes with Garlic Aioli
- 3 cloves garlic
- 1 egg
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp fresh parsley chopped
- salt and pepper to taste
- 1/2 cup olive oil
- 6 large potatoes cleaned and peeled
- 4 tbsp olive oil
- salt and pepper to taste
- 1 tsp smoked paprika
- 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.