Yukon Gold or baby red potatoes

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6 as a side
Cooking Intensity: Medium – Requires a few key techniques (parboiling, roughing up potatoes) for optimal results, but the process is straightforward and rewarding.

For the Crispy Roasted Potatoes:

2 pounds Yukon Gold potatoes, scrubbed and cut into 1.5-inch chunks (peeling is optional)
3 tablespoons high-heat oil (avocado, refined coconut, or canola)
4 tablespoons (½ stick) unsalted butter, melted
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon garlic powder
1 teaspoon fine sea salt, plus more for the water
½ teaspoon freshly cracked black pepper

For the Garlic-Lemon Aioli:

Prep: Preheat your oven to 425°F (220°C). While it heats, cut the Yukon Gold potatoes into evenly sized chunks.
Parboil: Place the potato chunks in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water. Bring to a boil over high heat.
Cook Until Tender: Once boiling, reduce heat to maintain a simmer. Cook for 12-15 minutes, or until you can easily pierce a potato chunk with a fork, but it doesn’t fall apart. They should be just cooked through. This step is crucial for a creamy interior.
Drain & Rough Up: Carefully drain the potatoes in a colander. Let them sit for 2 minutes to steam dry. Then, return them to the empty, still-warm pot. Using the pot like a bowl, gently toss and shake the potatoes for about 1 minute. You’ll see the edges become fluffy and rough. This creates the magical, crispy surface. Do not skip this step.

Season: In a small bowl or measuring cup, combine the melted butter, oil, chopped rosemary, thyme, garlic powder, salt, and pepper. Pour this herbed mixture over the roughed-up potatoes in the pot. Gently fold and stir until every potato piece is evenly and beautifully coated.
Arrange for Crisping: Line a rimmed baking sheet with parchment paper if desired. Transfer the potatoes to the sheet, spreading them out in a single layer with some space between each piece. This ensures they roast rather than steam. Pour any remaining herb butter from the pot over the top.
Roast: Place the baking sheet in the preheated oven. Roast for 25 minutes. Remove the sheet, carefully flip/stir the potatoes to expose new sides to the heat. Return to the oven for a final 15-20 minutes, or until deeply golden brown and irresistibly crisp all over.

While Potatoes Roast: In a small bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, and fresh herbs. Stir until smooth. Season with a pinch of salt and pepper. Taste and adjust—add more lemon or garlic as you prefer. Cover and refrigerate until ready to serve.
Serve: Transfer the crispy, golden potatoes to a serving platter. Sprinkle with an extra pinch of flaky sea salt and a few fresh herb leaves for garnish. Serve immediately with the garlic-lemon aioli on the side for dipping or drizzling.

Potato Choice: Yukon Golds are perfect here due to their buttery, creamy texture and thin skin. Baby red potatoes can be used as a direct substitute for a slightly waxier, yet still creamy, result. Cut them in half or quarters to match the size.
The Crisp Factor: The dual-step of parboiling and roughing up the potatoes is non-negotiable for professional-level crispiness. The starch released creates a delicious crust.
Herb Flexibility: Don’t have fresh rosemary or thyme? Use 1 teaspoon each of dried. Tarragon, oregano, or dill also work beautifully.
Make it Vegan: Substitute plant-based butter and vegan mayo for an equally delicious dairy-free version.
Leftovers & Reheating: While best fresh, leftovers can be stored in an airtight container for up to 3 days. Reheat in an air fryer or a 400°F oven for 10-15 minutes to restore crispness. The aioli will keep for up to 5 days in the fridge.

(Per serving, based on 6 servings, including approximately 1.5 tablespoons of aioli)