Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, cut into 1-inch (2.5cm) cubes
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup (120ml) mayonnaise
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and cube the potatoes into even sizes.
  3. In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, thyme, oregano, lemon zest, salt, and pepper until evenly coated.
  4. Spread the potatoes in a single layer on a baking sheet (lined with parchment paper if desired). Roast for 35-40 minutes, or until golden brown and tender, flipping halfway through.
  5. While the potatoes are roasting, whisk together the mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl.
  6. Remove the potatoes from the oven and let cool slightly. Serve immediately with a generous dollop of lemon aioli.