[Passover] Crispy Roasted Baby Potatoes with Garlic Dill Aioli

These Perfect-for-Passover crispy roasted baby potatoes are so easy to make. Serve with a homemade Garlic Dill Aioli for the creamiest finish, and enjoy your holiday!

Potatoes are the star of passover for a reason. They are so versatile and can be baked, roasted, mashed, and basically cooked any way you could imagine.

Today, we use baby red potatoes for a little fancier dish perfect for the holiday feels, oil and herb them up, and coat the cut halves in matzo meal. Its so simple but so delicious!!

When I serve these they disappear in seconds!

Pair the crispy potatoes with a creamy tangy aioli and its heaven on a plate. Please take my word for it these are just SO GOOD!!!!

Crispy Roasted Baby Potatoes

For the crispiest roasted potatoes that bake up very fast, use baby red potatoes. The red potatoes have a lovely creamy soft texture when baked. We wash them well and dry, then cut into halves.

Seasoning for Baby Potatoes

Fresh rosemary and garlic powder, salt, pepper, and olive oil. Thats it!  We keep the seasoning simple here but the flavor really pulls through. You really don’t need more than the basics for roasted potatoes.

Next, dip the cut side of each potato into matza meal for the crispiest edge.

Homemade Garlic Dill Aioli

Homemade aioli is way easier than you may think. It only takes 5 minutes and is much healthier than store bought mayo(and a hundred times tastier!).

To make the aioli:

Add one egg, A tablespoon of lemon juice, 1/2 teaspoon of salt, a garlic clove, and 2 Tablespoons of dill to a food processor fitted with the “S” blade. Blend to combine well and then slowly drizzle in neutral oil(3/4 cup).

The oil will slowly emulsify and create a thick creamy homemade aioli! Remember that it will thicken up a bit more as it cools.

Serve these crispy roasted baby potatoes with a small bowl of aioli in the centre of the platter and scatter sliced lemon and dill for garnish.

Hope you love these like we do!

[Passover] Crispy Baby Potatoes with Garlic Dill Aioli

Estee

These crispy baby potatoes are roasted till golden, crispy on the outside and soft on the inside. Serve them with a simple homemade Aioli(a homemade mayonnaise), flavoured with dill and garlic. The creamy finish pairs so well with the potato, and it is so easy to make!

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Ingredients

  

For the potatoes:

• 15-20 baby red potatoes
• 4 Tbsp olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 sprigs of fresh rosemary chopped
• 2 tablespoons matza meal

For the aioli:

• 1 egg
• 1 tablespoon dill leaves
• 1 clove garlic
• ½ teaspoon salt
• 1 tablespoon lemon juice
• ¾ cup neutral vegetable oil

Instructions

 

For the potatoes:

• Preheat oven to 230º.
• Scrub potatoes and dry well.
• Slice each baby potato in half and place in a large bowl.
• Add olive oil and spices and toss to coat evenly.
• Line a baking sheet with baking paper and drizzle olive oil over the whole sheet. Use a pastry brush or your fingers to cover the sheet with a fine layer of oil.

  In a small plate, add matza meal. Dip cut sides of each potato into the matza meal and place cut side down on the sheet.
• Roast for 20-25 minutes, until the cut side of the potatoes is golden and crispy.

For the aioli:

• To the bowl of a food processor fitted with the “S” blade attachment, add egg, dill leaves, garlic, salt, and lemon juice. Pulse a few times until well combined. With the machine running slowly pour in the oil in a slow drizzle, processing until the mayonnaise becomes creamy(this will take around 4 minutes).

Serve

• Serve these on a platter with dill and lemon slices, with a small bowl for the aioli.