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

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.

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