Thursday, October 5, 2017

Oven Baked Potatoes with Smoky Vegan Mayo Dipping Sauce

Here's a fun side dish to accompany a big, healthy salad.

Oven Baked Potatoes with Smoky Vegan Mayo Dipping Sauce

1            cup vegan mayo (Veganese, Trader Joe’s Brand, Hellman’s vegan mayo)
1            tablespoon fresh lemon juice, plus zest for garnish
1            teaspon smoked paprika
1/2         teaspoon ground cumin
1/2         teaspoon cayenne pepper
1 & 1/2 teaspoon kosher salt, divided
4            russet potatoes
              olive oil
              onion powder
              garlic powder
              ground pepper

Whisk vegan mayo, lemon juice, smoked paprika, ground cumin, cayenne pepper and 1/2 teaspoon slat together in a small bowl.  Set aside.

Wash and cut potatoes into wedges.  Par boil for a few minutes, just to get the cooking process going.  Drain and wipe dry.  Put slices in bowl and toss with olive oil, sprinkle with 1 teaspoon salt, onion powder, garlic powder and pepper.
**You can just use S&P but I like to make the potatoes as flavorful as possible.

Heat oven to 350.  Spread potato wedges on baking sheet.  Bake for 15 minutes,
take pan out of oven and flip or move around with spatula.  Return to oven and

cook until crispy.  Approximately 15 minutes.  I cranked the oven up to 375 for the last 10 minutes.  Keep an eye on the wedges so as not to burn.

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