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4.7 from 11 votes

Roasted Potatoes with Garlic Aioli

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By: Joanna Cismaru •3/20/23 22 Comments

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.

Table of Contents

  • The Best Roasted Potatoes
  • More Delicious Recipes To Try
  • Recipe: Roasted Potatoes with Garlic Aioli
    • Ingredients
    • Instructions 
    • Nutrition Information
  • Did You Make This?
    • More delicious recipes from my kitchen
Roasted Potatoes with Garlic Aioli

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.

The Best Roasted Potatoes

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.

Roasted Potatoes with Garlic Aioli

More Delicious Recipes To Try

  • Marinated Pork Sandwich with Rosemary Aioli
  • Roasted Purple Yams with Avocado Aioli
  • Parmesan Garlic Roasted Potatoes
  • 15 Make-Ahead Holiday Side Dishes
  • Roasted Sweet Potatoes
  • Garlic Confit
  • Patatas Bravas

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

roasted potatoes topped with garlic aioli
4.73 from 11 votes

Roasted Potatoes with Garlic Aioli

Prep 15 minutes minutes
Cook 1 hour hour
Total 1 hour hour 15 minutes minutes
4
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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.
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Ingredients

Garlic Aioli

  • 3 cloves garlic
  • 1 egg
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon fresh parsley (chopped)
  • salt and pepper to taste
  • ½ cup olive oil

Roasted Potatoes

  • 6 large potatoes (cleaned and peeled)
  • 4 tablespoon olive oil
  • salt and pepper to taste
  • 1 teaspoon smoked paprika

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 425℉.
  • 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.

Nutrition Information

Serving: 1servingCalories: 532kcal (27%)Carbohydrates: 33g (11%)Protein: 8g (16%)Fat: 42g (65%)Saturated Fat: 6g (38%)Cholesterol: 41mg (14%)Sodium: 43mg (2%)Potassium: 1089mg (31%)Fiber: 7g (29%)Sugar: 1g (1%)Vitamin A: 386IU (8%)Vitamin C: 32mg (39%)Calcium: 87mg (9%)Iron: 9mg (50%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

roasted potatoes topped with garlic aioli

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More delicious recipes from my kitchen

Roasted Potatoes with Garlic Sauce

Perfect Thyme Skillet Potatoes

Parmesan Garlic Roasted Potatoes

Italian Roasted Mushrooms and Veggies

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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22 Comments
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Tomas
Tomas
Posted: 1 year ago

5 stars
It’s just too easy to be this good! Love it!

0
Reply
Shirley Wilson
Shirley Wilson
Posted: 5 years ago

5 stars
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

0
Reply
Kayla
Kayla
Posted: 5 years ago

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!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kayla
Posted: 5 years ago

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.

0
Reply
Lynn
Lynn
Posted: 7 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lynn
Posted: 7 years ago

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.

0
Reply
Lynn
Lynn
Reply to  Joanna Cismaru
Posted: 7 years ago

Thanks for your quick reply, I will try the potatoes on the grill and get back to you.

0
Reply
tonya
tonya
Posted: 8 years ago

What kind of baking dish you use to make them so perfectly crispy golden brown like that?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  tonya
Posted: 8 years ago

I usually just use a baking sheet. 🙂

0
Reply
Julia
Julia
Posted: 8 years ago

5 stars
Jo, I made these today and they were so good, everyone loved them. Thank you again for such a fantastic recipe.

0
Reply
Annie
Annie
Posted: 8 years ago

3 stars
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 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Annie
Posted: 8 years ago

Hi Annie,
If you think the aioli was too strong, use a bit less garlic. Glad you guys liked it. 🙂

0
Reply
Bronte
Bronte
Posted: 9 years ago

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.

0
Reply
Igor
Igor
Posted: 9 years ago

Wonderful recipe. The only thing is I think 3 cloves of garlic resulted in a VERY garlicky aioli.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Igor
Posted: 9 years ago

It was quite garlicky so if you’re not a big fan of garlic, I’d suggest cutting it down to 1 or 2. 🙂

0
Reply
CakePants
CakePants
Posted: 9 years ago

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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  CakePants
Posted: 9 years ago

I prefer yellow potatoes, mostly because of the color, but russet potatoes would work just fine as well. 🙂

0
Reply
Julie @ Tastes of Lizzy T
Julie @ Tastes of Lizzy T
Posted: 9 years ago

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. 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Julie @ Tastes of Lizzy T
Posted: 9 years ago

Thanks Lizzy! Your blog is wonderful as well 🙂

0
Reply
Carol at Wild Goose Tea
Carol at Wild Goose Tea
Posted: 9 years ago

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.

0
Reply
Karen
Karen
Posted: 9 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen
Posted: 9 years ago

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. 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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