Recipes › Fingerling Potato › Crispy Roasted Fingerling Potatoes with Aioli
Crispy Roasted Fingerling Potatoes with Aioli
Whole fingerling potatoes roasted at high heat until their thin skins blister and crackle, their interiors creamy and rich. Served alongside a garlicky aioli for dipping, this is the simplest possible way to let fingerlings shine — and they need almost no help. A restaurant-quality appetizer from very little effort.
Fingerling Potato is usually ready July to August. More fingerling potato recipes, or see what to sow this month where you are.
Ingredients
- 2 lbs fingerling potatoes, whole, halved lengthwise if larger than 3 inches
- 3 tbsp olive oil
- 1 tbsp fresh thyme, leaves only
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup mayonnaise, for aioli
- 2 cloves garlic, finely grated, for aioli
- 1 tbsp lemon juice, for aioli
- ½ tsp Dijon mustard, for aioli
Contains: eggs, mustard.
Method
- Preheat oven to 425°F. Toss fingerling potatoes with olive oil, thyme, salt, and pepper until well coated.About 3 min
- Spread in a single layer on a baking sheet, cut-side down if halved. Roast for 25 to 30 minutes until golden, slightly blistered, and completely tender.About 30 min
- While potatoes roast, make aioli: whisk together mayonnaise, grated garlic, lemon juice, Dijon, and a pinch of salt. Taste and adjust.About 3 min
- Let potatoes cool for 5 minutes, then transfer to a serving platter.About 5 min
- Serve warm with the aioli alongside for dipping.About 1 min
Tips
- Fingerlings need nothing more than high heat and good oil — resist over-seasoning
- Don't crowd the pan or they steam instead of roast
- The thyme leaves will crisp up beautifully — don't use woody stems
Ring the changes
- Toss with truffle oil and Parmesan right after roasting for truffle fingerlings
- Serve with a herbed sour cream dip instead of aioli
Keeping it
Roasted fingerlings keep refrigerated for 4 days. Reheat in a hot skillet or oven to recrisp. Aioli keeps refrigerated for 1 week.
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