Lemon-Rosemary Roasted Potatoes with Garlic Aioli

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Golden roasted baby potatoes infused with fresh rosemary and lemon zest, served with a creamy garlic aioli for dipping. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs baby red potatoes, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 1.5 lbs, halved baby red potatoes
• 3 tbsp olive oil
• 1 tbsp, finely chopped fresh rosemary
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 2, minced garlic cloves
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss 1.5 lbs halved baby red potatoes with 3 tbsp olive oil, 1 tbsp finely chopped fresh rosemary, 1 tsp lemon zest, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
3. Step 3: Spread the potatoes cut side down on the prepared baking sheet in a single layer.
4. Step 4: Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
5. Step 5: While the potatoes roast, combine 1/2 cup mayonnaise, 2 minced garlic cloves, and 1 tbsp lemon juice in a small bowl. Mix well to create the garlic aioli.
6. Step 6: Serve the roasted potatoes hot with the garlic aioli on the side for dipping.