Monday, January 9, 2017

Roasted Potatoes with Avocado Ailoli

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
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.
  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

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