Yield
Makes 6 servings
Photo: Bob Hiemstra; Styling: Marcus Hay

How to Make It

Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until golden and crisp, 45 to 50 minutes.

Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, garlic, paprika, and 1/4 teaspoon salt. Serve the potatoes with the aioli for dipping.

Tip: For an extra touch, throw in some herbs. Toss in 8 sprigs of fresh thyme before roasting the potatoes.

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