Crispy Oven-Roasted Potatoes
Serves 415 mins prep50 mins cook
Perfectly crunchy oven-roasted Yukon gold potatoes with a lightened-up sriracha-honey-garlic aioli. Simple to prepare, these potatoes are boiled, seasoned, and baked to achieve that ideal crispiness.
0 servings
What you need
Instructions
1: Wash, dry, and cut Yukon gold potatoes into chunks. Place in a pan with cold water and add sea salt. 2: Bring to a boil for about 10 minutes until tender, then drain all the water. 3: Spread potatoes on a baking sheet. Add starch and toss to combine. Then add olive oil or avocado oil and toss again. Add the spices. 4: Bake at 450°F for 40 minutes, tossing after about 20 minutes. Turn off the oven and let them sit for 5-10 minutes to crisp up. 5: Toss with parsley. 6: For the aioli, mix mayonnaise, Greek yogurt, sriracha, honey, soy sauce, salt, and grated garlic.View original recipe