Crispy Potatoes with Goat Cheese Aioli

I often find myself trying to think of fun innovative sides I can pair with protein. Lots of times when I open the refrigerator I see a handful of things on the brink of expiration. That is what inspired me for this side dish.

On my Sunday shopping, I grabbed a bag of potatoes, knowing that I could do something with them. They are so versatile; you can make some for dinner, and use for rest for hash browns on the weekend for breakfast! I had leftover goat cheese from my “Not so Basic Turkey Burger” recipe as well as a variety of herbs I knew had to be used within a day or so.

Also, no one can argue that the best accompaniment to lots of good side dishes is an excellent dipping sauce! Please enjoy.

Crispy Potatoes with Goat Cheese Aioli



  • 1/2 bag of small Yellow Potatoes
  • 1 handful of chopped Parsley
  • 2 sprigs of Rosemary
  • 1 1/2 tspn of Paprika
  • few cloves of Garlic
  • 1 quarter of sliced Red Onion
  • 1 tbsp of Garlic Salt
  • 2 tbsp of EVOO

Make it:

  • Quarter all the potatoes and slice the red onion
  • Toss together the onion potatoes, olive oil, herbs, garlic and spice mix
  • Pan fry for about 30 mins or until tender (no need to add additional oil)
  • Garnish with fresh chopped parsley

Goat Cheese Aioli


  • 4 tbsp of Goat Cheese
  • 2 tbsp of Just Mayo
  • 1/2 Lemon
  • 6 leave of chopped Sage
  • 2 tspn of Cayenne Pepper
  • 1 tbsp of Garlic Salt
  • Salt and pepper to taste

Make it:

  • Whisk together all ingredients until smooth; garnish with extra Sage Leaves

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