Roasted potatoes as a side dish is a tasty standby. Add a flavorful, vegan aioli sauce, and they turn into a terrific side dish!
Potatoes don’t have to be boring or fried. For a Meatless Monday side, try this recipe for roasted potato wedges with vegan rosemary aioli. Aioli is a tasty sauce that is typically made with a raw egg. We’ve turned it around to make it a tasty vegan-style dip by omitting the egg. The combination of roasted potatoes and rosemary aioli might take center stage at dinner!
Roasted potatoes with vegan rosemary aioli recipe
Serves 2-3
Ingredients:
For the potatoes
- 2 large Russet potatoes, cleaned and cut into long wedges (with skin on)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
For the aioli
- 1/2 cup vegan-style prepared mayonnaise
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1-2 tablespoons lemon juice
- 2 teaspoons fresh rosemary
- Olive oil, to taste
Directions:
- Preheat your oven to 375 degrees F.
- Arrange the potato wedges on a baking sheet so they are not touching, and brush them all over with 1 tablespoon of olive oil.
- Sprinkle them with the salt and ground black pepper and bake for about 30 minutes, turning them halfway through cooking.
- As the potatoes are roasting, prepare the aioli. First place the minced garlic on a cutting board and sprinkle it with the salt. Use the back of a knife to mash the garlic and salt together until a paste forms.
- Add the vegan mayonnaise, garlic paste, 1 tablespoon of lemon juice and the rosemary to a food processor. Blend until smooth. Taste the aioli and add more lemon juice, as needed, and consider drizzling in a bit of olive oil.
- Continue to mix until combined.
- Serve the warm potato wedges with the aioli.
Dip into something tasty!
More Meatless Monday recipes
Grilled endive and pear salad with honey vinaigrette
Zesty tofu tacos
Sesame-crusted tempeh with lemony vegetables
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