• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Appetizers Side Dishes Potatoes
4.7 from 11 votes

Roasted Potatoes with Garlic Aioli

Jump to RecipePrintRate
By: Joanna Cismaru •10/21/22 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.

Roasted Potatoes with 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.

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

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
Print
4.73 from 11 votes

Roasted Potatoes with Garlic Aioli

Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Rate Recipe
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.
4

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

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 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.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 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

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
Nutrition Facts
Roasted Potatoes with Garlic Aioli
Amount Per Serving
Calories 532 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 6g38%
Cholesterol 41mg14%
Sodium 43mg2%
Potassium 1089mg31%
Carbohydrates 33g11%
Fiber 7g29%
Sugar 1g1%
Protein 8g16%
Vitamin A 386IU8%
Vitamin C 32mg39%
Calcium 87mg9%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Potatoes with Garlic Aioli photo collage

More delicious recipes from my kitchen

Roasted Potatoes with Garlic Sauce

Perfect Thyme Skillet Potatoes

Parmesan Garlic Roasted Potatoes

Italian Roasted Mushrooms and Veggies

Loaded Pub Fries

  • 447
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Tomas
Tomas
Posted: 4 months ago

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

0
Reply
Shirley Wilson
Shirley Wilson
Posted: 4 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: 4 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: 4 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: 6 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: 6 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: 6 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: 7 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: 7 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: 8 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: 8 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: 8 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: 8 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: 8 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: 8 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: 8 years ago

Thanks Lizzy! Your blog is wonderful as well 🙂

0
Reply
Carol at Wild Goose Tea
Carol at Wild Goose Tea
Posted: 8 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: 8 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: 8 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

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz