stealing borrowing the same sauce recipe that I used recently for my Roasted Brussels Spouts post. To be honest, I've used it more than once since posting that recipe last week. (It is amazing with grilled asparagus, too.)
And, as amazing as the sauce is, I forgot to take a picture of the darn stuff. So, you'll have to just imagine it sitting there awaiting its meeting with those gloriously crisp taters. Or, just make this recipe and you can look at your own Lemon Garlic Aioli - just before you devour it.
For the Potatoes -
1 1/2 - 2 pounds red potatoes - unpeeled, scrubbed and cut into chunks or half-moons
4 - 5 tablespoons olive oil
1 tablespoon chopped fresh rosemary
For the Aioli -
6 tablespoons mayonnaise
1/4 teaspoon garlic, minced fine
1 teaspoon lemon juice
1/2 teaspoon black pepper
1 tablespoon flat leaf parsley, chopped fine
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
Scrub and cut the potatoes. Lay them out on a clean kitchen towel and pat to dry.
Place dry potatoes into a large mixing bowl. Drizzle with the oil (use enough to fully coat all of the potatoes). Sprinkle on a generous amount of salt and pepper. Toss to coat.
Scatter the potatoes across the baking sheet in an even layer. Sprinkle with the rosemary.
Bake on middle rack of oven for 1 hour and 15 minutes or until potatoes are crisp and blistered.
Using a spatula, turn potatoes every 15 minutes or so to ensure even browning. I sprinkle on a little more kosher salt at the end of baking, as well.
While potatoes are baking, combine all of the aioli ingredients in a small bowl and refrigerate until potatoes are done.
Serve aioli for dipping with potatoes.