Roasted Potatoes with Spicy Aioli

There’s nothing like homemade mayonnaise. We like to flavor it with garlic and Farm chilies and serve it with roasted potatoes, a favorite Spanish snack.

For the Aioli

1 large egg yolk
1 tablespoon Dijon mustard
1 cup vegetable or canola oil
1 clove raw garlic, minced
Minced chili pepper to taste
juice of 1/2 lemon or to taste
salt and pepper
  1. Whisk the egg yolk and Dijon mustard together in a stainless steel bowl.
  2. Slowly whisk in the oil.
  3. Whisk in the garlic, pepper, lemon juice, salt and pepper to taste. Keep refrigerated up to 1 day.

For the Potatoes

1 pound small potatoes or larger potatoes cut into 1-inch cubes
3 tablespoons olive oil
1 teaspoon kosher salt

  1. Preheat the oven to 400°F.
  2. In a large mixing bowl, combine the potatoes, olive oil and salt.  Toss to combine.
  3. Lay the potatoes in an even layer on a cookie sheet.  Roast until tender, about 20 to 25 minutes.
  4. Serve with spicy aioli.
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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