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Allianna's Kitchen » Recipes » Diet » Allergy Friendly » Crispy Mini Potatoes With Paleo Garlic Aioli

Crispy Mini Potatoes With Paleo Garlic Aioli

Published: May 05, 2021 By: Allianna Moximchalk Modified May 05, 2021

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These crispy mini potatoes paired with garlic aioli are to die for and a crowd pleaser for all! The roasted herbs combined with sea salt and the dijon in the honey is oh so delicious. This is a staple for my meal prep clients and this side dish goes great with just about anything!

crispy mini potatoes with garlic aioli

Ingredients: 

  • For the crispy mini potatoes:
  • Mini potatoes-cut in small pieces. Usually fourths.
  • Sea salt-To sprinkle on the potatoes.
  • Fresh parsley-To add to the potatoes to enhance the flavor.

ingredients on a tray

For the paleo garlic aioli:

  • Avocado mayonnaise-This is what makes this aioli paleo. This mayonnaise is made with avocado oil instead of canola oil which makes it a lot better for us. 
  • Dijon mustard-Adds a nice kick.
  • Lemon juice-This is what differentiates an aioli from mayo alone. The lemon juice!
  • Fresh garlic-The fresh garlic combined with the lemon juice is DELICIOUS! 

close up photo of potatoes with garlic aioli

How to make:

For tha aioli-

  • Place all ingredients in a bowl and whisk together until blended throughout.

mini potatoes on a baking sheet

For the mini potatoes-

  • Preheat the oven to 400. 
  • Chop the potatoes into small bite size pieces. 
  • Toss the potatoes in the olive oil, sea salt, and fresh parsley.
  • Lay in a single layer on a baking sheet and bake for 15 minutes. Then toss around and cook for an additional 15 minutes. 
  • Now, turn up the oven to broil and broil for 3-5 minutes depending on how crispy you like your potatoes!

What should I serve these with?

  • We love to make these mini potatoes with just about anything from steak to chicken!

crispy potatoes on a blue plate

If you like this recipe, you will LOVE my other potato recipes:

  • Dairy Free Ricotta With Crispy Mini Potatoes And Peas
  • Whole30 Mashed Potatoes

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too

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crispy mini potatoes 5 scaled

Crispy Mini Potatoes With Paleo Garlic Aioli

Course Side Dish
Cuisine American
Keyword dairy free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 people
Author Allianna Moximchalk
494kcal
Cost $6
Print Recipe Pin Recipe

Equipment

  • baking sheet

Ingredients

For the potatoes:

  • 1 pound mini potatoes washed and cubed
  • 3 tbsp extra virgin olive oil
  • 1 pinch sea salt
  • 1/2 cup fresh parsley

For the aioli:

  • 1 whole lemon juiced
  • 1/2 cup avocado mayo
  • 1 tsp dijon mustard
  • 6 cloves garlic minced

Instructions

For the potatoes:

  • Preheat the oven to 400. Place in a single layer on a baking sheet. Mix with the EVOO, sea salt, and fresh parsley. Bake for 15 minutes, then toss around and bake for another 15 minutes. Once the 30 minutes is up, kick the oven up to broil for 3-5 minutes to get the potatoes nice and crispy.

For the aioli:

  • Place all ingredients in a bowl and mix.

Notes

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too
This paleo and whole30 side dish goes great with just about anything!
Nutrition Facts
Crispy Mini Potatoes With Paleo Garlic Aioli
Amount Per Serving (1 serving)
Calories 494 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 5g31%
Sodium 261mg11%
Potassium 719mg21%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 847IU17%
Vitamin C 45mg55%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

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Related Categories
Autoimmune Protocol Dairy free Egg free Gluten free KETO No added sugar Nut free Paleo Vegan Whole 30

2 comments

  • Lori
    February 17, 2022

    5 stars
    This is a great side dish and the garlic aioli is amazing with these potatoes!

    Reply
    • Allianna Moximchalk
      February 17, 2022

      Thank you for taking the time to review

      Reply

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Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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