Roasted Potatoes with Avocado Ailoli

INGREDIENTS

Spicy Roasted Creamer Potatoes

• 1 lb little potatoes quartered
• 1 Tbsp olive oil
• ½ tsp paprika
• ¼ tsp chipotle powder
• ½ tsp garlic powder
• ¼ tsp salt
• ½ tsp onion
• parsley, minced for garnish

Garlic Lemon Avocado Ailoli (Dip or Dressing)

• ½ cup vegan mayo
• 1 small avocado
• ½ - 1 lemon, juiced
• 1 tbsp parsley, minced
• ¼ tsp salt
• ½ tsp garlic powder
• black peppercorn, to taste

INSTRUCTIONS

Spicy Roasted Creamer Potatoes

1. Preheat oven to 425 F.
2. Combine potatoes with olive oil and spices. Line a baking sheet with parchment paper and spread the potatoes out, cut side down.
3. Bake for 10-15 minutes, flip, and cook for another 10-15 minutes, or until crispy, golden-brown, and tender when poked with a fork.

Garlic Lemon Avocado Ailoli (Dip or Dressing)

1. In a blender or food processor, combine all ingredients and blend until smooth.
2. Optional: Add a splash of unsweetened non-dairy milk to thin to your desired consistency, from a thick dip to a thin dressing.
3. Taste and adjust the amount of salt, pepper, and lemon juice, if needed.

Serving

1. Serve potatoes plain with a side of dip, or serve drizzled with thinned dressing, and a sprinkle of fresh parsley.

From I Love Vegan