Oven Roasted Garlic Potatoes w/ Lemon + Avocado Aioli

Lunch in 3. 2. 1. Boom.

(Or like 25 minutes give or take)

Total time

35 mins

Serves: 2

Ingredients

POTATOES:

2 large russet potatoes

1 Tbsp olive oil

½ tsp salt

¼ tsp garlic powder

¼ tsp smoked paprika

¼ tsp black pepper

LEMON AVO AIOLI:

½ cup vegan mayo

3 Tbsp rice milk

1 Tbsp lemon juice

½ of a large avocado (or 1 whole small avocado)

½ tsp garlic powder

½ tsp black pepper

½ tsp salt

¼ tsp smoked paprika

¼ tsp onion powder

Directions:

1. Preheat oven to 400* F.

2. Wash potatoes and chop into cubes (mine were about an inch)

3. Toss in oil then add spices and mix to coat.

4. Layout on parchment paper, or lightly greased foil.

5. Bake for 30 minutes, or until potatoes are tender. Stirring halfway through to ensure even baking.

6. Allow to cool for about 5 minutes. (Just enough time to make the sauce!!!)

Directions for Sauce:

1. In a food processor, blender, or Nutra-bullet, combine all ingredients.

2. Pulse until smooth, scrape down the sides and mix again if necessary.

3. Step back and take a moment to appreciate your work...

4. Drizzle sauce over potatoes.