gluten free dairy free roasted potatoes with garlic aioli full 01

Quick and Easy Roasted Baby Potatoes with Garlic Aioli

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Eating roasted potatoes and garlic aioli in one bite brings me so much joy! I love potatoes, and I love 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.

discover. cook. enjoy.

Gluten-Free Victoria Wolf

gluten free dairy free roasted potatoes with garlic aioli square

Quick and Easy Roasted Potatoes with Garlic Aioli

Whether you serve as a side dish or snack, you’ll find it hard to stop eating these potatoes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 413 kcal

Suggested Tools

Sheet Pans and Cooling Rack
Prep Bowls, 4 inch

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!



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
Keyword potatoes
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