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Roasted Purple Potatoes

with Goji Aioli Dipping Sauce

This slightly spicy aioli is an excellent pairing with potatoes of all varieties‚ or can be used with other roasted vegetables.


2 Pounds Purple Potatoes
2 Tbsp Olive Oil
4-5 fresh Rosemary Sprigs
5 Cloves Garlic peeled
½ tsp Sea Salt
Black Pepper
1/3 Cup reduced-fat Veganaise*
2 tsp Chipotle Powder
3 Tbsp Navitas Organics Goji Powder
1 tsp Garlic Powder
1 Tbsp fresh Lemon Juice
Navitas Organics Hemp Seeds for garnish


Heat the oven to 400° F with a baking sheet inside.

Wash and dry the potatoes then cut into halves or quarters and place in a large bowl. Add the olive oil, rosemary sprigs, garlic, salt, and ground black pepper to taste. Toss well. Remove baking sheet from oven and spread mixture on top. Return to the oven and roast for 35-40 minutes or until potatoes are crispy on the outside and tender in the middle, flipping them halfway through cooking with a metal spatula. Remove the rosemary and garlic from the potatoes before serving.

Meanwhile, make the aioli. In a mixing bowl, combine the veganaise, chipotle, goji powder, garlic powder and lemon juice. Whisk together until combined. Cover and refrigerate for a minimum of 20 minute before serving to allow the flavors to bloom.

Serve the potatoes hot, sprinkling hemp seeds on top for garnish with the aioli in a ramekin for dipping.