So remember the other day when I mentioned that I was on an elimination diet due to some stomach issues I’ve been having? Turns out the stomach issues were being caused by dairy. For a person who LOVES cheese, yogurt, cream cheese, and sour cream…this was terrible news. I immediately started mourning the foods that I have “lost” (fancy cheese plates, pizza, my mom’s lasagna, frozen yogurt, ranch dressing, my almost daily Greek yogurt at lunch, etc.). That being said, I’m starting to come to terms with it because I’ve been essentially dairy free for the last three and a half weeks and I’m feeling SO much better. I’m also branching out even more in the kitchen because it’s forcing me to find non-dairy substitutes for the things I love. For example, one of my favorite side dishes is roasted potatoes. We eat roasted potatoes almost every week because they pair so nicely with a variety of main dishes. I usually cook them very simply with a drizzle of olive oil, salt, pepper, and maybe a sprinkle of garlic powder. Sometimes I chop up a white onion to roast along with the potatoes, too. For this recipe, I spiced them up a little with paprika and onion powder. When I eat roasted potatoes, I ALWAYS have plain Greek yogurt or light sour cream on hand for dipping. ALWAYS. No dairy? Slight panic moment. But then I realized, it’s really no problem because I can find something else to use instead. I slightly modified a recipe for Avocado-Lemon Aioli I found to fit my preferences and I LOVE IT. Probably even better than my yogurt/sour cream. It’s amazingly creamy from the avocado and has such a bright flavor thanks to the lemon. The fresh parsley really adds a pop of flavor. And doesn’t it look gorgeous? Non-dairy or not, try this recipe and I guarantee you will love it!
NOTE: You can vary the thickness of the Aioli to suit your needs. Adding additional unsweetened almond milk will thin it out enough to be used as a dressing. Using less almond milk will keep it thicker and it can be used as a dip. It’s great as a veggie dip, too!
NOTE 2: You will have extra aioli for this recipe. Nutrition information below is based on using ALL of the aioli, so actual info will yield slightly less calories/fat/sodium.
Active Time: 10 minutes Total Time: 40 minutes
Serves: 4
Ingredients:
For the Potatoes: 1lb baby gold potatoes, quartered 1 tablespoon olive oil ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon salt
1/8 teaspoon black pepper
For the Avocado-Lemon Aioli 2 tablespoons vegan mayo (or regular mayo) 1 small avocado 1 lemon, juiced 1 tablespoon parsley, minced ¼ teaspoon salt ½ teaspoon garlic powder
2 tablespoons unsweetened almond milk (add more for thinner consistency)
Directions:
For the Potatoes: Preheat oven to 425 degrees F. Toss quartered potatoes with olive oil and sprinkle with remaining ingredients. Toss to evenly distribute. Bake 15 minutes, flip, and bake 15 minutes more or until potatoes are soft inside but have a crispy crust.
For the Aioli: While the potatoes are cooking, blend all ingredients in a high-powered blender or food processor until smooth.
For serving: Drizzle aioli over the potatoes and top with chopped fresh parsley.
Nutrition Information per serving:
Calories: 178 Fat: 11g Carbs: 23g Protein: 3g Sodium: 355mg Sugar: 1g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Slightly adapted from: I Love Vegan : Crispy Potatoes with Garlic Lemon Avocado Aioli
