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!

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.

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!

How to make:

For tha aioli-

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

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!

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

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