gluten-free | dairy-free
These crispy gluten-free, dairy-free roasted baby potatoes come with a creamy garlic aioli you’ll want to put on everything. A simple side dish or snack, ready in about 35 minutes—and the aioli is mayo-based, so it’s dairy-free without missing a thing.
Eating roasted potatoes and garlic aioli in one bite brings me so much joy! I love potatoes and mayonnaise, so of course I would find this dish addictive and amazingly delicious.
Quick, easy, and oh-so-satisfying, these roasted potatoes, combined with the garlic aioli, make a great side dish or snack. And the leftover (if there are any) can be used to make a potato hash with eggs and bacon for breakfast.
Recipe Notes
- Baby red potatoes would work if you can’t find baby Yukon gold potatoes
- The aioli is fairly garlicky, but if you love garlic, add more.
- If you want more seasoning, add more paprika and thyme.
- Using the same techniques, you can use different herbs and spices to create alternate flavors. Zatar for a Greek flavor (add some lemon to the aioli), basil and oregano for an Italian flavor, and cumin, coriander, and oregano for a Mexican flavor.
- If you want some heat, add a few red pepper flakes to the potatoes or a bit of hot sauce to the aioli.
Now, go eat something amazing!
Gluten-Free Roasted Potatoes with Garlic Aioli
Crispy roasted baby potatoes with a creamy, mayo-based garlic aioli—naturally gluten-free and dairy-free. Ready in 35 minutes.
Suggested Tools
The Ingredients
For the Roasting
- 1 lb yukon gold potatoes, small, baby size, quartered
- 1 tsp paprika
- 1 tsp thyme, dried
- 1 tbsp olive oil
- 6 cloves garlic, peel left on
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Dipping
- 3/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1 pinch kosher salt
For the Garnish
- 1 tbsp chives, sliced fine
- 1 tbsp Italian parsley, fine chop
The Process
The Potatoes
- Preheat your oven to 400 degrees. You will need a sheet pan for this recipe.
- Quarter the potatoes and place them on a sheet pan. If the potatoes are larger, you may need to cut them smaller. Add the garlic cloves to the pan.
- Drizzle the olive oil over the potatoes. Sprinkle the paprika, thyme, kosher salt, and paper over the potatoes. Gently mix with your hands or a spatula to combine. Spread the potatoes around the pan making sure they are not crowded.
- Bake at 400 degrees for 20-25 minutes or until the potatoes have achieved your desired crispiness.
The Aioli
- While the potatoes are baking, start the aioli by adding the mayonnaise, Dijon, and Worcestershire sauce to a small mixing bowl. Mix well and set aside.
- Also, slice the chives and chop the parsley and set aside for garnish.
- When the potatoes are out of the oven, carefully (they will be hot) remove the garlic cloves from the pan and place them on your cutting board.
- Squeeze the garlic from their skins onto your cutting board. Rough chop the garlic to break it up into smaller pieces. Add a pinch of kosher salt to the garlic. Using your chef's knife laid flat, smear the garlic towards you while pressing down to create a paste. (See the video for the technique). You should only need to do this a couple of times. Once you have a paste, add it to the aioli you started earlier. Mix well to combine.
Garnish and Serve
- Transfer the potatoes to a serving bowl and transfer the aioli to a small serving bowl. Garnish the potatoes with parsley and chives and enjoy!
Video
Nutrition
Calories: 413kcalCarbohydrates: 22gProtein: 3gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 18mgSodium: 880mgPotassium: 523mgFiber: 3gSugar: 1gVitamin A: 211IUVitamin C: 28mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!