Lemon-Rosemary Roasted Potatoes with Garlic Aioli Dip

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden roasted potatoes infused with fresh rosemary and lemon zest, served alongside a creamy garlic aioli for dipping. This Mediterranean-inspired recipe, ready in about 45 minutes, turns baby potatoes, olive oil, fresh rosemary into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 210 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Prep: 10 min Cook: 35 min Serves 6 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 lbs halved baby potatoes with 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp lemon zest, 1 1/2 tsp salt, and 1 tsp black pepper in a large bowl until evenly coated.
  2. Step 2: Spread potatoes in a single layer on a baking sheet and roast for 30-35 minutes, stirring halfway, until edges are crispy and potatoes are tender inside.
  3. Step 3: Meanwhile, prepare the garlic aioli by combining 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tbsp lemon juice, and 1/4 tsp paprika in a small bowl. Mix well and refrigerate until ready to serve.
  4. Step 4: Remove potatoes from oven and transfer to a serving dish. Serve warm with garlic aioli for dipping.

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