Looking to take your side dish game to the next level? Our roasted potatoes recipe with tangy apple cider vinegar aioli is here to elevate your culinary standing. It’s a game changer and an ideal side dish for many situations from a cozy family dinner or a large party with friends.
Imagine perfect crispy roast potatoes, golden-brown out of the oven, paired with a zesty and tangy apple cider vinegar aioli and bursting with flavor. This delicious, easy recipe is sure to impress and will have everyone asking for more. This recipe is a new take on potato salad and is the perfect dinner side dish for all types of cuisine or main dish.
This recipe is a Dined and Dashed Level 1 recipe, which means it takes 15 minutes or less to prepare and the cooking process couldn’t be easier.
Should you boil potatoes before roasting?
There are a lot of different opinions on if you should boil potatoes before roasting. An argument could be made for par-boiling (partially boiling) them before roasting them for the best results. It’s a delicate balance however, because if you boil them too long they will get too soft and will turn to mush when you try and roast them.
Should you soak potatoes in water before roasting?
Another optional step, soaking the potatoes in cold water before roasting them may help remove excess starch which may help the potatoes roast better.
What does baking soda do to potatoes?
If you are going to boil or soak your oven-roasted potatoes before roasting them, adding some baking soda to the water helps break down the surface and improves how crispy your potatoes will be after roasting.
What you need to make this irresistible roasted potatoes recipe with apple cider vinegar aioli
You don’t need a whole lot of equipment. The only thing really required is a sheet pan / rimmed baking sheet. If you plan to soak or par-boil your potatoes, then you will need a large bowl or large pot of water as well. The extra soaking or boiling is a personal preference. We went straight to roasting these potatoes after cutting them, but it really depends on how much time you have. We would recommend trying them a couple of times and making them a different way each time to decide which way you prefer.
Creamer or baby potatoes are the best potatoes to use for this recipe but you can really use whatever kind of potato you want – red potatoes, russet potatoes, Yukon gold potatoes, fingerling potatoes, yellow potatoes and even sweet potatoes. Although if you are using sweet potatoes, you will definitely want to par-boil them first.
- baking sheet
- potatoes (see explanation above regarding the type of potato)
- olive oil
- sea salt or kosher salt
- black pepper
- apple cider vinegar
- garlic powder
- bacon bits (it’s better with real bacon chopped up small)
How to make Roasted Potatoes with Tangy Apple Cider Vinegar Aioli
This delicious recipe is an easy side dish that is super versatile. For a level 1 recipe, you won’t be pre-boiling or soaking your potatoes. But if you want the perfect roasted potato, you may want to increase this to a level 2 recipe and add one of those steps.
- The first step is to set your oven to preheat per the recipe card below. The recipe could be made in an air fryer or toaster oven if you prefer, but will probably take longer because you will have to make smaller batches.
- If you are using smallish potatoes, cut them in half in the short direction. If you are using larger potatoes, you will need to cut them down into approximately two-inch chunks.
- Combine olive oil, salt and pepper and combine with the potatoes, making sure the potatoes or fully coated with the olive oil mixture.
- You may need to roast these in batches, or use multiple baking sheets. Place the potatoes cut-side down in a single layer the baking sheet, but not too close together.
- Place the potatoes in the oven to roast, and in the meantime begin to make the aioli.
- For the aioli, combine the mayo, apple cider vinegar and garlic powder together in a large bowl.
- When the potatoes have reached the point where they are golden brown with a crisp exterior, remove them from the oven and let them cool down.
- Combine the potatoes and the aioli together and then toss in the bacon bits.
You can serve these roasted potatoes warm or cold. If serving cold, place them in an airtight container in the fridge until ready to serve.
Roasted Potatoes Recipe with Tangy Apple Cider Vinegar Aioli
- 2.5 pounds creamer or small potatoes
- 3 tbsp olive oil
- 1 tablespoon sea or kosher salt
- 1 tablespoon coarsely ground black pepper
- ¾ cup mayonnaise
- ¼ cup apple cider vinegar
- ½ teaspoon garlic powder
- ¾ cup real bacon crumbles / bits
- Slice potatoes in half (short ways).
- Thoroughly coat cut potatoes with olive oil, salt and pepper and place cut side down on a baking sheet. Use two baking sheets if necessary. Do not overcrowd the pans.
- Place in 450 degree Fahrenheit oven for about 20 to 25 minutes. Cut faces should be browned and slightly crispy, but do not overcook or burn. Check after 15 minutes and adjust roasting time accordingly.
- While potatoes are roasting make the aioli by combining the mayo, garlic powder and apple cider vinegar in a large mixing bowl.
- When potatoes are done roasting, remove from oven and let them cool down until warm.
- Put potatoes in mixing bowl and toss to coat with aioli in the bacon crumbles / bits.
These roasted potatoes are the perfect side dish for any meal. It’s a fool-proof recipe that doesn’t take a ton of time and is a good option for dinner tonight or any night. This tasty side dish is a true delight for your taste buds and will leave you begging for more.