Home > Recipes > Meal > Appetizers & Entertaining > Dill Roasted Fingerlings with Garlic Aioli (Vegan, Dairy-free, Grain-free)

Dill Roasted Fingerlings with Garlic Aioli (Vegan, Dairy-free, Grain-free)

My sheet pan knows no boundaries when it comes to roasted veggies, oven fries, cloud bread and more. It’s so stained and burned from using it everyday (especially this past winter), I’m not even sure of what it used to look like. It’s sacrifice has not been in vain… But I probably need a new one? Hehe.  Well, whatever, I have parchment paper 🙂

Potatoes get a bad rap depending on who you talk to. But as always, a reminder on moderation… Every once in a while, a little side of potatoes (that aren’t sweet potatoes) is perfectly fine for you if you don’t have high blood sugar issues. Balance!

And when you are eating something such as potatoes or white rice that spike your blood sugar (both of which I grew up eating in a Puerto Rican and Irish household), use that spike of energy for good and get your sneakers on and go for a walk, clean the house or do some jumping jacks why don’t you!  And enjoy the benefits of eating a little potassium, vitamin B6 and more.

Now onto the dill. I can’t keep an herb garden to save my life but I plan on trying again soon. In the meantime… Dried herbs never die on me 😉 so I doused these fingerlings in dried dill which tastes oh so good.

roasted fingerlings with garlic aioli The garlic aioli with a little lemon juice and tahini is a perfect dip or drizzle. Serve as tapas or a side.


  • 4 cups fingerling potatoes
  • 2 tsp olive oil
  • 2-3 tsp dried dill
  • 1/4 cup tahini
  • 1-2 garlic cloves, minced (taste before adding a 2nd clove)
  • 1/2 lemon, juice
  • sea salt and pepper to taste


  1. Pre-heat oven to 400f degrees and prep a baking sheet with parchment paper.
  2. Wash and scrub fingerling potatoes, leaving the skin on and cut into thirds or fourths, but keeping them all uniform in size.
  3. Pat potatoes dry and toss with olive oil and dried dill so it’s coated evenly. Sprinkle sea salt and pepper over top to taste.
  4. Roast fingerlings for approx. 30 minutes until golden brown and slightly crispy.
  5. While roasting, make the garlic aioli by adding tahini, minced garlic, lemon juice and sea salt and pepper. Once potatoes are ready, drizzle or serve the aioli along side the potatoes and serve.


Hope you enjoy!
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-Alison Marras
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  1. I’m a total potato fanatic! They’re a real food, from the ground, so I happily indulge (minus a ton of oil or butter, of course). These adorable fingerlings with that dill sounds delicious! Great side dish!

  2. HaaahhhHaaa!! LOL – "dried herbs don’t die on me." OMGeee I thought I was going to fall over! LOL! Go get those herbs and plant them, Alison! You can DO it!! I absolutely love fresh dill, but like you, during the winter, I’m all about the dried.. it’s quite good, actually. These potatoes are just fabulous. I love fingerlings for their sweet nutty flavor. What a fabulous garlic aioli too… never thought about using tahini… but oh the protein pop! Delicious recipe, Alison! xo

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