Crispy Potatoes with Vegan Basil Aioli

Posted by in Breakfast, Christmas, Cooking, Lunch/Dinner, Sides, Thanksgiving | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

If there is one thing I love, it’s a good side. I find that typically people focus on the main dish and forget the rest. However, I love exploring flavors and get bored with a main dish quick. That being said I love a good side whether it’s just myself or I’m entertaining. Being almost 17 wks pregnant, I’m all about the potatoes. 

 

We all love a good basic potato, but you can absolutely play around with sauces and take everyday roasted potatoes and make a fab dish! When it comes to sauces, I like to create one that packs flavor, nutrients, and that can be used with countless other dishes. This basil aioli is one of them!

 

Typically aioli’s are supposed to be mayo based, but you can make a similar concept not only dairy/egg free, but also mayo free altogether. Through using sour cream or yogurt, you’re able to cut down on the saturated fat, pack more protein, and keep a lightness to the sauce. While basil is always associated with Italian dishes, it makes for an amazing sauce that pairs well with just about everything, especially potatoes! 

 

 

 

 

 


 

What’s great about this dish, is everything! It’s your favorite crispy potatoes, paired with a sauce that packs flavor, nutrients, even spinach, the sauce can be used with a myriad of other dishes, it’s lighter by subbing sour cream/yogurt for the base, it’s perfect for any season and just so good! 

 


 

 

If you love all things potatoes, you have to try these new Crispy Potatoes with vegan Basil Aioli!!

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

 

 

Easy

Affordable 

Packed with flavor 

Mayo free aioli

Packs spinach 

Sauce can be used with other dishes!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Crispy Potatoes with Vegan Basil Aioli


  • Author: Gabrielle St Claire
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 cups 1x
Scale

Ingredients

Potatoes: 

1lb mini yellow potatoes

1 tbsp olive oil

Salt/Pepper as needed

Basil Aioli: 

2/3 cup vegan sour cream or yogurt

5 cloves garlic

2 tbsp olive oil

12 handfuls of spinach

15 basil leaves

1 tbsp chives

1/2 squeeze lemon

Salt/Pepper as needed


Instructions

 

  1. Preheat oven to 425°F. Chop potatoes in half and place on a rimmed baking sheet.
  2. In shallow dish add the olive oil, salt, pepper, and dill. pour over potatoes, toss and coat.
  3. Arrange the potatoes cut side down. Roast until tender when pierced with a fork, 35 to 40 minutes, ensuring you toss potatoes two or three times during baking for an even bake. Turn down to 400 if they start to burn.
  4. While the potatoes roast, make the sauce: Throw everything in a food processor, blend until smooth.
  5. Serve crispy potatoes with sauce and garnish with additional salt and fresh basil. Add the remaining tablespoon of lemon juice and fresh dill to the cooked potatoes and toss. Serve immediately
  • Category: Sides

 

 

 

 

 

 

 

 

 

 

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