Roasted Parmesan & Thyme Potatoes With Deviled Egg Aioli

Name: Roasted Parmesan & Thyme Potatoes With Deviled Egg Aioli
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 lb baby gold potatoes, sliced in 1/4” thick rounds; 3 tbsp olive oil; 1/2 cup grated Parmesan cheese; 1/2 tsp dried thyme; 1/2 tsp dried basil; 1/2 tsp salt; 2 parts mayo; 1 part mustard; pinch of smoked paprika

by Fig Jar

6 servings

1 hr

roasted parmesan thyme potatoes with deviled egg aioli

These crispy parmesan roasted potatoes are one of my favorite ways to eat potatoes. They are covered in parmesan crispies, flavored with herbs and perfectly soft on the inside. And when you dip them in this deviled egg inspired sauce? Faghettaboutit.

The Potatoes

A key step to making good roasted potatoes is rinsing with cool water and thoroughly drying them before slathering them up with oil and seasoning. This helps keep them from getting soggy. It’s an extra step, but well worth it. After you’ve washed, peeled, rinsed and dried you’re ready to season with dried thyme, basil, salt and parmesan cheese—our star ingredient!

Once they are fully coated, pop them in a 425 degree oven for 30-40 minutes and you’re good to go.

The Sauce

Get your pencils out, this is a complicated one and you’re going to need to take notes. Here goes: mix two parts mayo and one part mustard, top with paprika. That’s it! So I was kidding about it being complicated. Whew, right? This sauce is so easy and even more scrumptious than it is easy if that makes sense. It is the PERFECT accompaniment for these potatoes. It’s creamy, rich and tangy which goes splendidly with starchy potatoes. It reminds me of deviled eggs and potato salad and that’s not a bad thing.

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Roasted Parmesan & Thyme Potatoes With Deviled Egg Aioli

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Recipe details

Yield 6 servings
Time spent: Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr

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Instructions

Preheat oven to 425˚.
Wash and slice potatoes into 1/4 inch thick rounds. Rinse thoroughly under cold water or soak in a bowl of cold water.
Spread potatoe slices onto a clean, dry dish towel, pat dry thoroughly.
Toss potatoes with olive oil, cheese, salt and spices then arrange on a parchment-lined baking sheet in an even layer. You don’t want the potatoes to overlap or they won’t get as crispy, you will need two baking sheets or bake in two batches.
Roast for about 30-40 minutes, until potatoes are tender and parmesan begins to crisp and brown. Taste and sprinkle with more salt if desired.
Mix together mayo and mustard, sprinkle with paprika and enjoy!

Comments

Nicole P on Mar 08, 2021

Yum!

4 Reply
Tammy Oliver-Cox on Mar 09, 2021

How about a little bacon and chive topping. But yum!

17 Reply
- See 1 previous
- LT on Mar 09, 2022
  
  Mmmmm naughty but oh so yum...bacon.
  
  Like
- Sunny Palmisano on Mar 09, 2022
  
  Tammy, I took your suggestion (which was nothing short of genius) and took it one step farther - I crumbled the bacon and chopped the chives and put them in the dip! This way they don’t fall off the potato on its way to your mouth! Scrumptious
  
  5