Lemon-Rosemary Roasted Potatoes with Garlic Aioli Dip
Golden roasted potatoes infused with fresh rosemary and lemon zest, served alongside a creamy garlic aioli for dipping. This mediterranean-inspired snacks ready in about 45 minutes blends halved baby potatoes, olive oil, 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 210 calories and feeds 6, 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
- 2 lbs, halved baby potatoes
- 3 tbsp olive oil
- 2 tbsp, chopped fresh rosemary
- 1 tbsp lemon zest
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup mayonnaise
- 2, minced garlic cloves
- 1 tbsp lemon juice
- 1/4 tsp paprika
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove potatoes from oven and transfer to a serving dish. Serve warm with garlic aioli for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Rosemary Roasted Potatoes with Garlic Aioli Dip 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 Dip?
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 Dip?
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 Dip for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Dip?
Mediterranean snacks 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.
