Crispy Herb-Roasted Potatoes with Garlic Aioli

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Golden-brown potatoes roasted with rosemary and thyme, served with a garlicky aioli for dipping. This French-inspired vegetarian recipe, ready in about 55 minutes, pairs russet potatoes, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes russet potatoes
• 3 tbsp olive oil
• 2 tsp, finely chopped fresh rosemary
• 1 tbsp, leaves only fresh thyme
• 4 cloves, minced garlic
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 lbs cubed russet potatoes with 3 tbsp olive oil, 2 tsp chopped rosemary, 1 tbsp thyme leaves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread potatoes in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, then flip potatoes and roast for 15-20 more minutes until golden brown and crispy on the edges.
3. Step 3: While potatoes roast, whisk together 1/4 cup mayonnaise, 4 minced garlic cloves, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth.
4. Step 4: Transfer roasted potatoes to a serving platter, drizzle with any remaining pan juices, and serve immediately with garlic aioli on the side for dipping. Garnish with extra chopped herbs if desired.