Lemon-Rosemary Roasted Potatoes with Garlic Aioli
Golden roasted baby potatoes infused with fresh rosemary and lemon zest, served with a creamy garlic aioli for dipping. This mediterranean-inspired vegetarian ready in about 45 minutes blends halved baby red potatoes, olive oil, finely chopped fresh rosemary into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 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.
- Step 3: Spread the potatoes cut side down on the prepared baking sheet in a single layer.
- Step 4: Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
- 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.
- Step 6: Serve the roasted potatoes hot with the garlic aioli on the side for dipping.
Frequently asked questions
How long does Lemon-Rosemary Roasted Potatoes with Garlic Aioli take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lemon-Rosemary Roasted Potatoes with Garlic Aioli?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Lemon-Rosemary Roasted Potatoes with Garlic Aioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Rosemary Roasted Potatoes with Garlic Aioli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Rosemary Roasted Potatoes with Garlic Aioli?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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