Smokey Garlic Fries with Chipotle Drizzle
- 2 large russet potatoes
- 2 tbsp olive oil
- 1/4 cup nutritional yeast (or Parmesan cheese if not vegan)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- A sprinkle of pepper
- Cut the russet potatoes into fries.
- Coat the potato fries with olive oil to ensure they are well covered.
- In a separate bowl, mix together the nutritional yeast (or Parmesan cheese), garlic powder, paprika, salt, onion powder, dried parsley, and a sprinkle of pepper.
- Sprinkle the spice mixture over the potato fries, making sure they are evenly coated.
- Preheat your oven to 425°F (220°C).
- Arrange the seasoned potato fries on a baking sheet, ensuring they are in a single layer.
- Bake in the preheated oven for approximately 40 minutes, flipping them halfway through, until they are crispy and golden brown.
Vegan Chipotle Aioli:
- 1/2 cup vegan mayo
- 1 chipotle pepper (from a can)
- 1 tsp Chipotle sauce (from the can)
- 2 tbsp unsweetened almond milk
- Juice of 1/2 lime
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- A sprinkle of salt and pepper
- In a blender or food processor, combine vegan mayo, chipotle pepper, chipotle sauce, unsweetened almond milk, lime juice, chili powder, garlic powder, smoked paprika, and a sprinkle of salt and pepper.
- Blend until all the ingredients are well combined and the aioli has a smooth consistency.
Enjoy your garlic fries with vegan chipotle aioli!