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Key Ingredients & Substitutions:
- Fingerling Potatoes – The star of the dish! Baby Yukon gold potatoes are a great substitute.
- Olive Oil – Coats the potatoes for roasting. Avocado oil works as a neutral swap.
- Italian Seasoning – You can also use dried oregano or rosemary.
- Egg Yolks – The emulsified base of the aioli. Use the freshest eggs you can find.
- Garlic, grated – The star flavor of the aioli. Must be fresh.
- Lemon, juiced – Adds brightness and balances the richness. A splash of white wine vinegar can substitute.
- Avocado Oil – Gives the aioli a neutral, clean base. Use another neutral oil like vegetable oil for a sub.
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Crispy Fingerling Potatoes with Aioli
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Serves: 4
Ingredients:
- 1 lb fingerling potatoes, halved
- 2 Tbsp olive oil
- Salt and pepper to taste
- 1 tsp Italian seasoning
- Optional garnish: minced chives
Aioli
- 2 egg yolks
- 4 garlic cloves, grated
- ½ tsp salt
- ½ lemon, juiced
- 1 cup avocado oil
Preparation:
STEP 1.
Preheat the oven to 400°F.
STEP 2.
Add the potatoes to a bowl and coat in olive oil, salt, pepper and Italian seasoning to evenly coat. Place cut side down on a parchment lined sheet tray and transfer to the oven on the bottom shelf. Roast for 30 minutes and remove from the oven. The bottoms should be crispy and golden, while the rest is fork tender. If it isn’t golden, add to the oven for another 10 minutes.
STEP 3.
Make the aioli. Add the egg yolks, salt, garlic, and lemon juice to a container that you can use with an immersion blender. Blend until smooth.
With the immersion blender running, slowly add the oil, a drizzle at a time, to emulsify it with the yolks. Continue blending and adding oil until the aioli is very thick. Taste for seasoning and adjust as needed.
STEP 4.
Serve the potatoes with the aioli and top with minced chives. Enjoy!
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