Spicy Crispy Potatoes with Vegan Sriracha Mayo
Ingredients
- 4-5 medium sized potatoes (floury or kruimig)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp cayenne
- 1 tbsp cornstarch
- pinch of salt and pepper
- spring onion
Sriracha mayo
- 3 tbsp vegan mayo
- 1-2 tbsp sriracha
Preparation
Cut the potatoes into cubes and place them in a bowl of cold water for 15-20 minutes.
Preheat the oven to 180 degrees Celsius.
Mix together the spices and cornstarch in a separate bowl.
Drain the potatoes and dry them with a kitchen towel.
Place the potatoes in a dry bowl and add the olive oil, then mix well.
Gradually add the spice mixture and stir until all potatoes are evenly coated.
Place the potatoes in the oven and bake for 25 minutes, stirring occasionally.
If using an air fryer, cook at 180 degrees for 15 minutes, stirring once or twice.
Mix the vegan mayo and sriracha to make the sriracha mayo.
Serve with the sriracha mayo.
