Crispy Mini Potatoes With Paleo Garlic Aioli
This paleo and whole30 side dish goes great with just about anything!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Servings: 3 people
Calories: 494kcal
Cost: $6
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 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.
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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