Roasted Aioli Potatoes

Eric and I both love potatoes. I think we would eat them every night if we could. However, we usually do the same two or three things with our potatoes, and that gets pretty boring. When I saw this recipe, I knew for sure it would be a hit for us. We served this with flank steak and chimichurri, and I think that steak and these potatoes were made for each other.

The potatoes are incredibly flavorful. Then again, that’s not really surprising considering that garlic and fresh herbs are the main ingredients. The original recipe was written for 2 pounds of potatoes. We halved everything except the garlic. If you’re looking for a new spin on roasted potatoes, give this recipe a try!

Roasted Aioli Potatoes
Ingredients:
1 lb potatoes
1/8 cup olive oil
1 tablespoon mayonnaise
2 tablespoons garlic, minced
1 tablespoon parsley, chopped
1 1/2 teaspoons basil, chopped
Kosher salt & pepper to taste
Grated Parmesan and chopped parsley to garnish (optional)

Directions:
-Preheat oven to 375° F.
-Cut potatoes into large pieces (if potatoes are small, you can leave them whole). Do not peel skin.
-In a large bowl, fold the rest of the ingredients (except the garnishings) with the potatoes and make sure that the potatoes are coated with all the ingredients.
-Place potatoes in roasting pan uncovered.
-Roast for about 30 minutes, stirring occasionally, until potatoes are golden brown in some spots and cooked through.

Source: House of Annie