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GARLIC FRIES + VEGAN CHIPOTLE AIOLI
Ingredients:
- 4 large russet potatoes, washed and cut into fries
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cut potatoes with olive oil, minced garlic, salt, and pepper until the fries are evenly coated.
- Spread the fries in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake in the preheated oven for 30-35 minutes or until the fries are golden brown and crispy, flipping them halfway through to ensure even cooking.
- Remove from the oven, sprinkle with fresh parsley, and serve hot.
Vegan Chipotle Aioli:
Ingredients:
- 1 cup vegan mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1-2 chipotle peppers in adobo sauce (adjust to taste)
- Salt and pepper to taste
Instructions:
- In a blender or food processor, combine vegan mayonnaise, minced garlic, Dijon mustard, lemon juice, and chipotle peppers.
- Blend until smooth and well combined. If the aioli is too thick, you can add a little water to achieve your desired consistency.
- Taste and adjust the seasoning with salt and pepper.
- Transfer the chipotle aioli to a serving bowl.