Roasted Potatoes Recipe with Tangy Apple Cider Vinegar Aioli
This can be served warm or chilled.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 3oz