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crispy mini potatoes 5 scaled
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5 from 2 votes

Crispy Mini Potatoes With Paleo Garlic Aioli

This paleo and whole30 side dish goes great with just about anything!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 3 people
Calories: 494kcal
Cost: $6

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:

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

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Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 32g | Protein: 4g | Fat: 38g | Saturated Fat: 5g | Sodium: 261mg | Potassium: 719mg | Fiber: 4g | Sugar: 1g | Vitamin A: 847IU | Vitamin C: 45mg | Calcium: 44mg | Iron: 2mg