CRISPY POTATOES WITH GARLIC LEMON AVOCADO AIOLI

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Today I want to talk to you about some of my favourite bright and shiny NEW and awesome things. First of all, the obvious:

We’ve got a new month starting and it just so happens to be the brightest and shiniest of the year! December, aka “Christmas month”, starts tomorrow! And in just 31 days, we’ll be kicking off a brand new year!

And maybe you’ve noticed that I Love Vegan is sporting a new refreshed look? Just recently I stayed up irresponsibly late and made some updates to the blog’s typography, colour scheme, logo, background, and sidebar, plus a couple of other minor changes. Did I mention that my intention was just to switch up one of the fonts on the site??? When inspiration strikes, I let it do its thing.

Spurred on by I Love Vegan’s snazzy new look, I absolutely needed to add an awesomely comprehensive recipe index, right away. Now you can see every single recipe that’s on our blog (even when it’s just a wee little recipe, buried in a BIG recipe, like a vegan lunch bowl!), listed out all on ONE page for some ridiculously easy searching. There might not be any pretty pictures, but I think you’ll love the simple usability.

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
  • 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

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.

You can find complete recipes of this CRISPY POTATOES WITH GARLIC LEMON AVOCADO AIOLI in ilovevegan.com

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