Lemon Roasted Fingerling Potatoes with Garlic & Lemon Aioli
Ingredients:
- 2-3 pounds assorted Idaho fingerling potatoes
- 1/4 cup olive oil
- 3-4 sprigs of rosemary, removed from the stem
- 2 lemons, one sliced very thinly, one halved
- Salt and pepper to taste
Garlic & Lemon Aioli
- 1 cup mayonnaise
- Juice and zest of 1 lemon
- 1 small garlic clove, finely chopped and mashed into a paste
- 1/2 teaspoon cracked black pepper
- 1/4 cup finely grated parmesan cheese
- Salt to taste
Directions:
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Slice potatoes in half lengthwise and add them to the baking tray along with the olive oil and rosemary.
- Add thin lemon slices to the pan.
- Squeeze juice from halved lemon over the entire pan of potatoes.
- Season generously with salt and pepper, and toss to coat the mixture evenly.
- Roast 40-60 minutes.
Garlic & Lemon Aioli
- Mix the ingredients and serve alongside potatoes. Keeps 3-4 days in the fridge.