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Roasted Fingerling Potatoes with Soy-Garlic Aioli

Roasted Fingerling Potatoes with Soy-Garlic Aioli

These little roasted fingerling potatoes are tender on the inside, crispy on the outside, and so delicious dipped in the tasty soy-garlic aioli. I made these little guys as a recent afternoon snack because the potatoes were getting soft and needed to be used up. I sliced them in half lengthwise then seasoned them simply and tossed them with some olive oil before roasting them. I topped these crispy fingerlings with a bit of fresh parsley and grated parmesan then served them with a tasty soy-garlic aioli and they paired very nicely together. These fingerlings disappeared in minutes and they were a big hit with the whole family.

Roasted Fingerling Potatoes with Soy-Garlic Aioli

How to Make Roasted Fingerling Potatoes with Soy-Garlic Aioli

Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Make the aioli by combining the mayonnaise, soy sauce, and minced garlic together and stir well. Set aside to allow flavors to mingle.

Toss the sliced fingerlings with the olive oil then season them with a bit of garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss to coat them all evenly then place them in one layer on the prepared baking sheet.

Roast for 20-25 minutes, flipping the potatoes over halfway through cooking, until golden brown.

Sprinkle with a bit of parmesan cheese and fresh parsley. Serve immediately with the soy-garlic aioli. Enjoy.

Roasted Fingerling Potatoes with Soy-Garlic Aioli

Roasted Fingerling Potatoes with Soy-Garlic Aioli

Roasted Spicy Fingerling Potatoes with Lemon-Garlic Aioli

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

  • Baking Sheet

Ingredients

Soy-Garlic Aioli:

  • 1/3 cup mayonnaise
  • 1-2 tsp soy sauce, or more, to taste
  • 1 clove of garlic, minced

Spicy Fingerling Potatoes:

  • 3/4 lb fingerling potatoes, sliced in half lengthwise
  • 1 tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp freshly cracked pepper, to taste
  • ¼ tsp garlic powder, to taste
  • ¼ tsp chile powder
  • ¼ tsp paprika
  • ¼ tsp cumin
  • tsp onion powder
  • Pinch of crushed red pepper flakes, to taste
  • Fresh parsley, chopped, for serving

Instructions

  • Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
  • Make the aioli by combining the mayonnaise, lemon juice, white wine vinegar, and minced garlic together and stir well. Set aside to allow flavors time to mingle.
  • Make the spicy seasoning by combining the sea salt, freshly cracked pepper, garlic powder, chile powder, paprika, cumin, and onion powder together in a small dish; mix well.
  • Toss the sliced fingerlings with olive oil then season them with the spicy seasoning. Toss to coat them all evenly then place them in one layer on the prepared baking sheet.
  • Roast for 20-25 minutes, flipping the potatoes over halfway through cooking, until golden brown. 
  • Sprinkle with a bit of fresh parsley and a touch of sea salt, if desired.
  • Serve immediately with the lemon-garlic aioli. Enjoy.
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7 Comments

  1. Love roast potatoes! Fun idea to use fingerlings — so cute. And neat idea to combine them with aioli. Swoon — a perfect pairing of flavors! Good stuff — thanks.

  2. They sound delicious. Great idea. Keep safe, Diane

  3. Kind of in love with the fact that you made these as a snack! So fun. Plus that aioli looks dreamy.

  4. Jayne Gallagher says:

    These look great, but where’s the soy?

    1. Jayne,

      I’m sorry! I have corrected the recipe to show the correct ingredients. Thank you for letting me know.

      -Pam