Crispy Fingerlings with Sun-dried Tomato Aioli

I succumb to “click-bait” SO easily. One of my favorite guilty pleasures is to peruse the front page of (feel free to hardcore judge me here, I already judge myself…). Honestly, it’s just so entertaining to see the headlines that these online publications come up with. I take every article with a grain of salt, but I’ll be honest and say I’ve definitely let more than an hour pass without looking up from my screen, incredibly invested in what kind of yacht Jay-Z bought for Beyonce this year…

Any-who, in one of my evening internet browsing sessions, I found myself on Buzzfeed. My favorite part of Buzzfeed, aside from the endless quizzes I can take to find out when I’ll have my first child (28! 35! Never!) and what kind of potato I am (I like to think I’m a fingerling), I love the listicles. I stumbled upon one listicle recently that highlighted great 'healthy fat' snacks for on the go, or something similar. One of the options was to eat half an avocado with some salt and olive oil, with a spoon. That’s it. Nothing else. I read that and gagged.

Am I the only one on earth who loves avocados, but can’t stand the taste of them by themselves? It’s not a flavor or texture thing, but more of a combo of both. I realized though, in thinking through this horrible avocado consumption idea, that I’m that way with at least a handful of other foods as well. Most notably, sun-dried tomatoes. I love the salty, briney, yet slightly sweet note they add to so many dishes and spreads. However, I can only eat them if chopped super fine, or pureed into a sauce. Served whole? No thanks…

In the spirit of aligning with my inner potato (thanks, Buzzfeed), and spreading the sun-dried tomato love (chopped, only) I thought I’d add to my small collection of appetizers and side dishes. I think my favorite part of any meal is the side dish, so it’s a wonder that my blog is lacking the most in that department. Thankfully, these fingerling potatoes take no time, roast up into crispy perfection, and pair perfectly with the savory sun-dried tomato aioli. Make the aioli ahead if you have time, the longer it sits the better the flavors come together.

Serving Size - 4


1.5 lb finglerling potatoes, small ones left whole and large ones sliced in half length wise

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

1 Tbsp fresh rosemary for garnish

1/2 cup mayo

5-6 sun-dried tomatoes

1 garlic clove, peeled and roasted

1/2 juice lemon

2 tbsp water

Salt and pepper


1. Preheat the oven to 450 degrees. Lightly spray a baking dish with oil.

2. Wash and dry the potatoes. Cut in half length-wise any large ones. Add to a bowl, toss with 1 Tbsp olive oil, salt, and pepper. Arrange on baking dish, careful not to overlap. You want some room between them so they crisp up.

3. Cut off a small square of foil, about 3 inches around. Place the garlic clove in the center and drizzle with a tiny amount of oil. Fold the foil around the garlic, into a small packet. Add to edge of the baking dish with the potatoes.

4. Roast the potatoes for 10 minutes, remove and flip. Remove the garlic packet after 10 minutes and set aside. Continue roasting the potatoes for another 10 minutes.

5. Meanwhile, add the mayo, sun-dried tomatoes, roasted garlic, lemon juice, and water to a food processor. Blend on high, season with salt and pepper, and continue blending. Taste and adjust salt to taste.

6. Once potatoes are done, add to a serving dish, sprinkle with chopped rosemary and serve with aioli!

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