Garlic and Thyme Roast Potatoes - Whole30
Crispy on the outside and buttery soft in the middle, these Garlic and Thyme Roast Potatoes are a family favourite. They’re super easy, Whole30 compliant and borderline addictive when served with this quick garlicky aioli.
Servings: 4 servings
Ingredients
for the potatoes:
- 1.5 pounds fingerling potatoes - cut in half lengthwise substitute creamer or baby potatoes
- 2 tablespoons avocado oil
- 6 cloves garlic - unpeeled
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon kosher salt
- 1 tablespoon finely chopped fresh chives for garnish
for the Garlic Aioli:
- 1/2 cup Whole30-compliant mayonnaise homemade or storebought
- 1 clove garlic, finely grated or ground to a paste
- 2 tablespoon fresh parsley, finely chopped
- 2 tablespoon lemon juice
Instructions
For the Potatoes:
- Preheat oven to 425F.
- Rinse the potatoes and slice them in half, lengthwise. In a bowl, combine the potatoes, avocado oil, garlic, thyme leaves, and salt and toss to coat. Arrange the potatoes in a single layer, cut-side down, on a sheet pan lined with parchment paper. Transfer them to the oven and roast, flipping halfway, until golden brown and fork-tender, around 40 minutes.
- Taste the potatoes for seasoning and adjust with salt as desired. Transfer the potatoes to a serving platter and garnish with the chives. Serve with the Garlic Aioli.
For the Garlic Aioli:
- In a small bowl or mason jar, combine the mayonnaise, garlic, parsley and lemon juice. Stir to combine and adjust with lemon juice as desired. Cover and refrigerate for 30 minutes before serving. Can be refrigerated up to 5 days.