Roasted Rosemary Baby Potatoes with Avocado Aioli

HAPPY 2020!!!

Okay. Now food.

Holy moly oh bayyyyyyybee.

Literally. OH BABY. These baby potatoes. They is bomb. They’re what I want endlessly every night for dinner until I get so sick of ‘em and then still continue making slash eating them.

These roasted rosemary potatoes. With avocado aioli. They contain everything I love: A carby, succulent, olive-oil drenched roasted vegetable. Herbs and spices. AVOCADO. Fresh garlic. Tart lemon goodness. Cue the orchestra.

Let’s start with the fact that these roasted rosemary baby potatoes make a super easy dinner side dish that’s wholesome and quick and flavor-packed and generational friendly.

Easy as in cut your baby potatoes, toss ‘em with olive oil, dried rosemary, salt, pepper, and garlic powder, and set the potato-full tray in the oven to roast up into tender, toasty, golden, crispy, succulent perfection.

And while the roasting is happening, prepare the avocado aioli.

The avocado aioli. ERRRMAGASH.

Firstly, also so quick and easy. Quick and easy as in blend together all the aioli ingredients until smooth.

And these avocado aioli ingredients:

• Avocado, obvs. A large, creamy, almost too ripe avocado, preferably.

• Mayo. Just a lil. For richness and creaminess and fluffiness and flavor flave.

• Fresh lemon juice. Just a lot. For tart, tangy, bright lemony taste.

• Fresh garlic cloves. Three. We ain’t playin around here.

• Salt. As little or as much as you want. I want a lot, as a general rule.

• Water. For thinning and diluting purposes. Definitely optional. I usually skip it.

The avocado aioli for these roasted rosemary potatoes is verrrrrry flavorful. It’s generous on the tart lemon flavor. Which might seem a little too overpowering on its own. But, once paired with the earthy, hearty, starchy roasted potatoes, the aioli is quite the wonderful, light, bright contrast.

And last component: fresh parsley. Optional. But very much recommended. For garnishing the already beautiful dish. And for fresh herby flavor.

Hot, juicy, succulent, browned, crispy rosemary roasted baby potatoes laid out on a serving dish. Drizzled with a bright, tangy, fresh, creamy, flavorful avocado aioli. Garnished with sprigs of fresh parsley.

Roasted rosemary baby potatoes with avocado aioli — I need it to be dinnertime already.

Roasted Rosemary Baby Potatoes with Avocado Aioli

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Yield: 6-8 servings

2 lb. baby potatoes, halved or quartered
4 tablespoons olive oil
2 teaspoons dried rosemary
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder

Avocado Aioli:
1 large avocado
1/4 cup mayonnaise
Juice of 1 lemon
3 garlic cloves
1/2 teaspoon salt, or to taste
-Water, if desired for thinning
-Fresh parsley, if desired for garnishing

1. Preheat oven to 425 F. Line a large baking sheet with parchment paper.

2. Toss the cut potatoes with the olive oil and spices and spread in single layer onto baking sheet.

3. Roast for 15 minutes, toss, and roast for another 10-20 minutes, until potatoes are tender and browned.

4. Using an immersion or stand blender, blend together the aioli until smooth.

5. Lay potatoes out in a serving dish/bowl. Drizzle aioli over the potatoes. Alternatively, serve aioli in a bowl alongside the potatoes. If desired, garnish potatoes with fresh parsley. Serve hot/warm.