Grilled Steak Potato Fries with Dips
Ingredients
- 6 large organic yellow potatoes
- 1/3 cup avocado or olive oil
- 1 tsp paprika
- 2 tsp of garlic
- 1 tsp onion powder
- 2 tsp of dry parsley
- Salt and pepper
- Basic Vegan Aioli Base
- 1/2 cup vegan mayonnaise
- 4 tbsp avocado or olive oil
- 1/4 cup lemon juice (or juice from one small lemon)
- 3 tsp garlic powder
- 1 tsp salt
- For Sriracha Aioli add the mix
- 1 tbsp of sriracha
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- For Cilantro lemon Aioli
- Add 1/3 cup of finely chopped cilantro
- 1/2 tsp cumin
- 1 tsp of yellow mustard
- Blend everything in the blender until smooth
- For the Creamy Garlic Guac
- Mash 1 ripe avocado with 4 tbsp of vegan mayo, juice of 1/2 lime and finely minced garlic together
Preparation
Preheat the grill to medium heat
Add the potatoes to a large pot of cold water
Bring potatoes to a boil, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked all the way through
About 20 min
Drain the potatoes and dry well
Slice the potatoes into thick wedges, about 6 per potato
In a large bowl, whisk together the avocado oil (or olive oil), spices and salt and pepper, to taste
Add the potato wedges and toss
Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes
Transfer the potatoes to a serving bowl or platter and serve with dips
