Get ready to transform your ordinary potato side dish into an extraordinary culinary adventure! These Easy Oven Roasted Potatoes with Sriracha Pumpkin Aioli are not just another potato recipe—they're a flavor explosion waiting to happen. Imagine golden, crispy potato halves with perfectly seasoned edges, paired with a creamy, spicy-sweet aioli that will make your taste buds dance. Whether you're a home cook looking to impress or a foodie seeking a new favorite, this recipe promises to elevate your meal from mundane to magnificent in just 35 minutes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1/4 cup pumpkin puree
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash baby potatoes thoroughly and pat them dry with a clean kitchen towel. Cut each potato in half lengthwise to ensure even cooking and maximum crispy surface area.
- In a large mixing bowl, toss halved potatoes with olive oil, ensuring each potato is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread potatoes cut-side down on the prepared baking sheet in a single layer. Ensure potatoes are not overcrowded to allow proper roasting and crispy edges.
- Roast in the preheated oven for 20-25 minutes, flipping potatoes halfway through cooking time. Potatoes are done when golden brown and crispy on the outside, tender on the inside.
- While potatoes are roasting, prepare the sriracha pumpkin aioli. In a small bowl, whisk together mayonnaise, sriracha, pumpkin puree, and lemon juice until smooth and well combined.
- Remove potatoes from oven and let rest for 2-3 minutes. Transfer to a serving platter and serve immediately with the sriracha pumpkin aioli on the side for dipping.
Tips
- Choose the right potato: Baby potatoes work best for even cooking and maximum crispiness.
- Pat potatoes completely dry before roasting to ensure a crisp exterior.
- Cut-side down is key for achieving that golden, crunchy surface.
- Don't overcrowd the baking sheet—give potatoes space to breathe and roast.
- Flip potatoes halfway through cooking for uniform browning.
- For extra flavor, experiment with different herbs like rosemary or thyme.
- Let potatoes rest briefly after roasting to help them crisp up even more.
- Serve the aioli immediately for the best temperature and texture contrast.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 10mg
