Crispy Potatoes with Garlic Lemon Avocado Aioli

• Vegan
• Gluten free

• Produce

  • 1 Avocado, small
  • 1/4 tsp Chipotle, powder
  • 1/2 Lemon
  • 1 lb Little potato company's chilean splash creamer potatoes
  • 1/2 tsp Onion
  • 1 Parsley
  • 1 tbsp Parsley
  • 1 tsp Powdered garlic

• Condiments

  • 1/2 cup Vegan mayo

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 Peppercorn, black
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on ilovevegan.com

Description

Ingredients

• 1 lb The Little Potato Companys Chilean Splash Creamer 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
• 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

Directions

• Preheat oven to 425 F.
• Combine potatoes with olive oil and spices. Line a baking sheet with parchment paper and spread the potatoes out, cut side down.
• 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.
• In a blender or food processor, combine all ingredients and blend until smooth.
• Optional: Add a splash of unsweetened non-dairy milk to thin to your desired consistency, from a thick dip to a thin dressing.
• Taste and adjust the amount of salt, pepper, and lemon juice, if needed.
• Serve potatoes plain with a side of dip, or serve drizzled with thinned dressing, and a sprinkle of fresh parsley.