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 vegetarian recipe, ready in about 55 minutes, pairs russet potatoes, olive oil, and 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 "Build a week of meals around this recipe" 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 russet potatoes, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, leaves only
• 4 cloves garlic, minced
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.