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Crispy Potatoes with Garlic, Lemon, Avocado Aioli

ilovevegan.com
serves 4
Ingredients
SPICY ROASTED  POTATOES
  • 1 lb potatoes cubed 
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon chipotle powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ teaspoon onion
  • parsley, minced for garnish
GARLIC LEMON AVOCADO AIOLI (DIP OR DRESSING)
  • ½ cup mayo
  • 1 small avocado
  • ½ - 1 lemon, juiced
  • 1 tablespoon parsley, minced
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • black peppercorn, to taste
Picture
Preparation​
SPICY ROASTED 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 AIOLI (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.
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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