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Roasted Purple Potatoes Recipe
Gorgeous purple potatoes paired with a slightly spicy aioli is a match made in appetizer heaven! You can swap out the purple potatoes for another variety, or mix things up with different root vegetable altogether.
INGREDIENTS2 Pounds Purple Potatoes |
DIRECTIONSHeat 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. |
Gorgeous purple potatoes paired with a slightly spicy aioli isa match made in appetizer heaven! You can swap out the purple potatoes for another variety, or mix things up with a different root vegetable altogether.
Ingredients
2 lb. purple potatoes, cut into thick wedges
2 Tbsp. olive oil
4-5 fresh rosemary sprigs
5 cloves garlic peeled
½ tsp. sea salt
Black pepper
⅓ cup Veganaise
2 tsp. chipotle powder
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3 Tbsp. Navitas Organics Goji Powder
1 tsp. garlic powder
1 Tbsp. fresh lemon juice
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Navitas Organics Hemp Seeds, for garnish
Directions
Heat the oven to 400°F with a baking sheet inside.
Place the potatoes 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 with the aoili on the side. Sprinkle with hemp seeds as garnish.