Basil Parmesan Potatoes with Garlic Aioli
This recipe for Basil Parmesan Potatoes & Garlic Aioli takes regular roasted potatoes to another level and feels really special with the dipping sauce.
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.