These crispy herb-roasted potatoes are paired with a spicy aioli for a delightful side dish or snack.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and crispiness.
Wash and peel the potatoes, then cut them into wedges.
Uniform wedges cook more evenly.
In a mixing bowl, toss the potato wedges with olive oil, salt, pepper, and thyme.
Ensure all wedges are evenly coated for consistent flavor.
Spread the seasoned potatoes in a single layer on a baking sheet.
Avoid overcrowding to allow proper roasting.
Roast the potatoes in the oven for 35-40 minutes, flipping them halfway through, until golden and crispy.
Flipping ensures even browning on all sides.
In a small bowl, mix the mayonnaise, smoked paprika, minced garlic, and lemon juice.
Let the aioli sit for a few minutes to allow flavors to meld.
Serve the roasted potatoes hot with the aioli on the side.
Garnish with extra thyme for a fresh touch.
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