Spicy, crispy roasted Little Potatoes drizzled with the most luxurious and addictive lemon garlic avocado aioli. Mmm!

Prep
10 mins
Cook
30 mins
Serves
4
Ingredients
15
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Equipment

  • Baking sheet
  • Parchment paper
  • Blender or food processor

Ingredients

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  • 1 lb Little 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 powder
  • (To taste) parsley, minced
  • 1/2 cup vegan mayo
  • 1 avocado
  • 1/2 to 1 lemon, juiced
  • 1 Tbsp parsley, minced
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • (To taste) black peppercorn
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Instructions

  • Step 1

    Preheat oven to 425 °F.

  • Step 2

    Combine potatoes with olive oil and spices. Line a baking sheet with parchment paper and spread the potatoes out, cut side down.

  • Step 3

    Bake for 10 to 15 minutes, flip, and cook for another 10 to 15 minutes, or until crispy, golden-brown, and tender when poked with a fork.

  • Make the Dip:

    In a blender or food processor, combine all ingredients and blend until smooth.

  • Step 5

    Serve potatoes plain with a side of dip, or serve drizzled with thinned dressing, and a sprinkle of fresh parsley.