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.
Now, the next item on my list of awesome new things I NEED to tell you about, are these beauties right here:
The Little Potato Company’s NEW Chilean Splash Creamers. Now tell me, honestly, are these not some of the most beautiful potatoes you’ve ever seen??
Here's a little info on the beautiful new Chilean Splash Creamer potatoes, they’re:
- a one-of-a-kind special seasonal varietal bred in the Chilean Andes
- bold and downright gorgeous! Seriously, get a load of that purple "splash"!
- similar in size to The Little Potato Company’s Fingerling potatoes
- slightly sweet, soft-skinned and ultra-velvety in texture
- pre-washed and require no peeling, just like the rest of The Little Potato Co’s Creamers.
- They’re also a fantastic source of fibre and potassium! Cheers for nutritious and delicious whole foods!
In this recipe, I decided to let simplicity reign supreme and I let the Creamer potatoes shine. I quartered the Chilean Splash Creamers, mixed them with a splash of olive oil, dried chipotle, paprika, garlic and powder, salt and pepper, and popped them in the oven to roast to crispy perfection. With the potatoes roasting in the oven, we can turn our attention to making the most luxuriously creamy and flavourful avocado dressing, EVER. I can now 100% promise you that crispy spicy potatoes were meant to mingle with this addictively garlicky, lemon-y creamy avocado aioli. Seriously. From now on, I’m serving it with sweet potato fries, regular fries, every type of crispy potato, all the sandwiches and veggie burgers, raw vegetables, salads, and everything else imaginable. It is THAT good. Make it and love it, ASAP!
Happy Cooking, potato lovers!
This post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes SO much at www.littlepotatoes.com
Print
Crispy Potatoes with Garlic Lemon Avocado Aioli
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Appetizer, Side DIsh
- Cuisine: Vegan
Description
Spicy, crispy roasted Creamer potatoes drizzled with the most luxurious and addictive Lemon Garlic Avocado Aioli. Mmm!
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
- 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.
Garlic Lemon Avocado Ailoli (Dip or Dressing)
- 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.
Serving
- Serve potatoes plain with a side of dip, or serve drizzled with thinned dressing, and a sprinkle of fresh parsley.
Lauren Cousineau
These were fantastic! I didn't have Chipotle powder so I hand to use ancho chili powder (half measurement). The sauce was a hit. Our menu for July 4th consisted of hamburgers and chicken wings and my guests were using that sauce for everything. Great recipe!
★★★★★
Maygen
What other potatoes would be a good substitute? I cant find this particular one near me.
Brittany
Look for Creamer potatoes if you can find them! But if you can't find them, I'd go with any small, thin-skinned potatoes and cut them down to size if needed.
Mike Hagsbig
So good! I think you have converted me to a better, more healthy type of living!!
★★★★★
Zulma
This looks amazing! Do you know how many days the aioli will last for in the fridge for?
Brittany
Due to the avocado it may discolour quickly (like guacamole or half and avocado). Top it with vegetable oil, and pour it off before using, or store it in the freezer for best results. Even if it does discolour, it will still be safe to eat for close 3-4 days.
Sarah
Such a delicious dish! I loved the recipe and I'd like to second the earlier comment about this site's stunning photos. Thank you!
★★★★★
Cindy Myers
This aioli sauce is soooo good! It really makes this dish and honestly any dish you put it on! I made a slight adjustment and roasted whole garlic cloves and used them in the aioli sauce. yummy!
★★★★★
Brittany
Oooh! Yes! Roasted garlic would be SO perfect here!
Vashti Q
Scrumptious! Whether you're vegan or vegetarian you're sure to love this recipe. Thanks for sharing! Pinning!
Brittany
Thank you!! 🙂
ricardo
Thanks I oved it and happy that I can make it for me and my friends in europe,
Ricardo in the Algarve
★★★★★
Brittany
Thanks Ricardo!
Scott
These just look so delicious! I love thick avocado sauces. Great food photography.
Brittany
Thanks Scott!
My Dish is Bomb
Yep, I've totally been there with the saying up late working on the site! Love the look, and especially these potatoes! Anything with aioli is my favourite thing, basically
Brittany
Thanks Katy! 😀