Lemon Roasted Fingerling Potatoes with Garlic & Lemon Aioli


  • 2-3 pounds assorted Idaho fingerling potatoes
  • 1/4 cup olive oil
  • 3-4 sprigs of rosemary, removed from the stem
  • 2 lemons, one sliced very thinly, one halved
  • Salt and pepper to taste

Garlic & Lemon Aioli

  • 1 cup mayonnaise
  • Juice and zest of 1 lemon
  • 1 small garlic clove, finely chopped and mashed into a paste
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup finely grated parmesan cheese
  • Salt to taste


  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Slice potatoes in half lengthwise and add them to the baking tray along with the olive oil and rosemary.
  4. Add thin lemon slices to the pan.
  5. Squeeze juice from halved lemon over the entire pan of potatoes.
  6. Season generously with salt and pepper, and toss to coat the mixture evenly.
  7. Roast 40-60 minutes.

Garlic & Lemon Aioli

  1. Mix the ingredients and serve alongside potatoes. Keeps 3-4 days in the fridge.
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Yield: 4 Servings

Danielle Kartes
Food Blogger
Rustic Joyful Food

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