Roasted Red Potatoes With Lemon Garlic Aioli
Potato dishes are perhaps my husband's favorite go-to when it comes to side dishes. However, they are typically the last choice for me. Of course, a good twice-baked with cheese, bacon, and chives may occasionally end up on the plate, so I can't say I won't indulge. However, the starch's heaviness will almost always get me leaning toward other vegetable options.
Nonetheless, during the pandemic, I wasn't intimidated by the starchy yet vitamin-rich vegetable. The health benefits of the tuber are hard to rival, and incorporating them into a well-balanced diet is essential.
I started experimenting with recipes to discover a dish that acted as a delicious trade-off for both of us. We craved an option that was lighter, flavorful, crispy outside, and tender inside while eliminating the oils from frying and the fats from traditional stir-ins or toppings. Also, a delicious dip or sauce to drizzle could be an easier way to customize portions.
The next step was to find the perfect potato type. Locally, the available options included russet, gold, fingerlings, Yukon gold, and petite red. The hero was the Petite Reds, as the skin was thinner, letting the other flavors shine. In addition, the flesh became softer and creamier when boiled, which was an excellent counterbalance to the crispy skin when roasted or grilled. The creaminess almost alludes to characteristics of butter without the added fat, which in my book is a reward.
Did You Know
Potato Benefits Include:
Gluten-free
Fat-free
Rich in Vitamin B6, C, and Iron
Complex carbohydrates for energy
Lower blood pressure
I favor delicious dips or sauces, so why not dip the crusty, warm potato halves in a lightened-up aioli with lemon for brightness and smashed garlic with sea salt for complexity. The coolness is the classic companion to warm potatoes. I must caution it is easy to get hooked on these little red gems, and you'll find yourself eating more than just one or two or ten. But that's okay; as you may recall, they are vitamin-rich and healthy alternatives.
I like to serve them with saucy rich baby back ribs or smoked and grilled rib-eye steaks—a simple and tasty side dish to offset heavier cuts of meat.
Whatcha Need
3 pounds red baby potatoes, scrubbed and halved
2 tablespoons coconut oil
sea salt and ground black pepper
¼ cup olive oil mayonnaise
½ lemon, juiced
1 small garlic clove, minced
pinch sea salt
How It’s Made
Place potatoes in a large pot and cover with water. Bring potatoes to a gentle boil and cook until a paring knife can pierce the potato easily, about 10 to 20 minutes dependent on size. Drain and pour in a large mixing bowl.
Preheat grill on high for 10-15 minutes.
Meanwhile, add oil to bowl and toss the warm potatoes to cover with coconut oil. Season generously with salt and pepper tossing to coat.
Turn the grill down to medium-high and grill the potatoes flat-side-down until golden brown.
Whisk together the mayonnaise, lemon juice, garlic, and salt in a small bowl.
Serve potatoes with aioli for dipping.