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Roasted potatoes w/garlic-cumin aioli

January 25, 2010

I love breakfast potatoes. (Though I’ve told the story before, I’ll remind you again that I’ve even sleep-talked about them.) Hash browns, O’Briens, home fries—any non-mashed spud served in the A.M. is a winner with me.

That said, they certainly don’t have to be served only in the morning. Inspired by a dinner at La Bodega, a KC tapas restaurant at which I have only had the pleasure to eat once (so far), I cooked up the roasted potatoes from Vegan Brunch and topped them with a made-up-on-the-spot aioli tinged with cumin and garlic. The restaurant meal was so good that even I, a mayo-hater, fell in love, and my homemade version totally lived up to the original.

For the potatoes:
2 1/2 lbs. yukon gold potatoes, scrubbed and rinsed
2 Tbsp olive oil
1/2 tsp salt
Black pepper to taste

For the aioli:
6 Tbsp Vegenaise
2 tsp lemon juice
1 tsp garlic paste (or 1 garlic clove, minced)
1/2 tsp ground cumin
1/8 tsp ground turmeric
Salt and pepper to taste

Preheat the oven to 425 degrees. Line an 11×17-inch baking sheet with parchment paper (or grease with cooking spray). Slice the potatoes in half lengthwise and then cut into 3/4-inch pieces. Place on the baking sheet and drizzle with the oil. Use your hands to toss and coat the potatoes in the oil, then sprinkle with salt.

Bake in the oven for 20 minutes, then remove and flip the taters with a spatula (no need to be perfect, just get most of them turned over).

Return to the oven for 10-15 minutes, till lightly but thoroughly browned outside. Season with black pepper and additional salt to taste.

Meanwhile, make the aioli.

In a small bowl, whisk together all ingredients. Easy! Add a teaspoon or two of water to thin it out if you want.

Serve the potatoes hot, drizzled with the aioli. The spice and zing of the sauce plays perfectly off the earthy potatoes. Now that’s what I call breakfast (or lunch, or dinner)!

Yield: 6 servings. Per serving: 270 calories, 13.8g fat (1g sat), 29.7g carbs, 3.5g fiber, 4.7g protein.

If you like this, you might also like…
Roasted potato wraps w/black bean hummus
Chickpea lentil slow-cooker stew
Curried tempeh-mango salad

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6 Comments leave one →
  1. Cheryl permalink
    January 25, 2010 11:03 pm

    Great looking potatoes for breakfast OR dinner!

  2. January 26, 2010 10:18 am

    yum … !

  3. January 28, 2010 12:19 pm

    I think I could make this 🙂 Could I sub reg mayo though? And I don’t have garlic paste :/ I need to eat more potatoes- other than mashed!

  4. January 28, 2010 12:21 pm

    Kati—Yes, you can definitely sub regular mayo. And don’t worry about the garlic paste, just mince up 1 clove of garlic really finely and whisk that into the sauce :]

  5. Anonymous permalink
    January 31, 2010 9:07 am

    Okay, I MUST make these soon!

    Rachel

  6. Em Crouch permalink
    March 4, 2010 7:32 am

    nom nom nom!

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