Roasted potatoes are one of my favorite side dishes and we enjoy them often. I even have a recipe for Herb & Parmesan Crusted Sweet Potatoes so the concept isn't foreign. This recipe for Basil Parmesan Potatoes & Garlic Aioli takes a regular potato to another level and feels really special.
Start with about a pound and a half of small red potatoes. Drizzle them with olive oil and salt and pepper them to your taste. Spread them evenly in one layer on a parchment paper lined baking sheet. Roast them for about 30 minutes or until they take on the color that you enjoy.
What exactly is an aioli?
Aioli is an olive oil based sauce that is typically mixed with finely chopped garlic and emulsified with egg. The name comes from Catalan or Provencal for garlic and oil and aioli is often found in the cuisines on the Mediterranean coasts of Spain and France. Because oil and egg becomes mayonnaise when mixed together, you can take a shortcut and start with mayonnaise.
As with many recipes that have their origin in one cuisine, aioli can also be adopted into other cuisines. You might enjoy Salmon with Chili Ginger Aioli for a bit of an Asian twist.
It's so simple ... just mix mayonnaise, fresh garlic, oregano, and enough lemon juice to thin the aioli a little.
When the potatoes are almost ready, mix the herb and cheese topping ... freshly grated parmesan cheese, zest of one lemon, freshly chopped basil, and freshly chopped oregano. Don't cut the basil too early because it can lose a bit of its bright green color.
How to serve Basil Parmesan Potatoes & Garlic Aioli
As soon as the potatoes are roasted, remove them to a platter, toss with the herb and cheese topping, and serve immediately with the Garlic Aioli on the side.
Recipe
Basil Parmesan Potatoes with Garlic Aioli
Ingredients
For the Potatoes
- 1½ pounds baby potatoes
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
For the Garlic Aioli
- 2 cloves garlic
- ½ cup mayonnaise
- 2 teaspoons fresh oregano
- 1-2 Tablespoons fresh lemon juice only enough to thin the mayo without making it runny
For the Herb and Cheese Topping
- Zest of one lemon
- ½ cup fresh basil chopped
- 3 Tablespoons fresh oregano chopped
- ½ cup parmesan cheese freshly grated
Instructions
For the potatoes
- Preheat the oven to 425℉.
- Cut the potatoes into quarters, making bite-sized pieces. Toss with olive oil and salt and pepper.
- Spread the potatoes in one layer on a parchment paper lined baking sheet. Place into the oven and roast for about 30 minutes, until the potatoes are golden.
For the Garlic Aioli
- Chop the garlic very small and add it to the mayonnaise along with the oregano.
- Add 1 Tablespoon of lemon juice: stir to combine. Add more lemon juice if needed to thin the aioli enough to drizzle.
For the Herb and Cheese Topping
- Combine all of the ingredients and set aside until the potatoes are done.
Final assembly and serving
- When the potatoes are golden, remove from the oven and place in a serving bowl or platter. Top them with the Herb and Cheese Topping and stir to combine.
- Serve immediately with the Garlic Aioli. The Garlic Aioli can be served on the side to be added as desired, or can be drizzled over the potatoes in the serving bowl.
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