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Crispy Potatoes with Garlic Lemon Avocado Aioli

Crispy Potatoes with Garlic Lemon Avocado Aioli

Ingredients

Spicy Roasted Creamer Potatoes

  • 1 lb The Little Potato Company’s Chilean Splash Creamer Potatoes, quartered
  • 1 Tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp chipotle powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp onion
  • parsley, minced for garnish

Garlic Lemon Avocado Ailoli (Dip or Dressing)

  • 1/2 cup vegan mayo
  • 1 small avocado
  • 1/2 – 1 lemon, juiced
  • 1 tbsp parsley, minced
  • 1/4 tsp salt
  • 1/2 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.

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