I love breakfast potatoes. (Though I’ve told the story before, I’ll remind you again that I’ve even sleep-talked about them.) Hash browns, O’Briens, home fries—any non-mashed spud served in the A.M. is a winner with me.
That said, they certainly don’t have to be served only in the morning. Inspired by a dinner at La Bodega, a KC tapas restaurant at which I have only had the pleasure to eat once (so far), I cooked up the roasted potatoes from Vegan Brunch and topped them with a made-up-on-the-spot aioli tinged with cumin and garlic. The restaurant meal was so good that even I, a mayo-hater, fell in love, and my homemade version totally lived up to the original.
Per serving: 270 calories, 13.8g fat (1g sat), 29.7g carbs, 3.5g fiber, 4.7g protein
- 2 1/2 lbs. yukon gold potatoes, scrubbed and rinsed
- 2 Tbsp olive oil
- 1/2 tsp salt
- Black pepper to taste
- 6 Tbsp Vegenaise
- 2 tsp lemon juice
- 1 tsp garlic paste (or 1 garlic clove, minced)
- 1/2 tsp ground cumin
- 1/8 tsp ground turmeric
- Salt and pepper to taste
- Preheat the oven to 425 degrees. Line an 11x17-inch baking sheet with parchment paper (or grease with cooking spray).
- Slice the potatoes in half lengthwise and then cut into 3/4-inch pieces. Place on the baking sheet and drizzle with the oil.
- Use your hands to toss and coat the potatoes in the oil, then sprinkle with salt.
- Bake in the oven for 20 minutes, then remove and flip the taters with a spatula (no need to be perfect, just get most of them turned over).
- Return to the oven for 10-15 minutes, till lightly but thoroughly browned outside. Season with black pepper and additional salt to taste.
- Meanwhile, make the aioli.
- In a small bowl, whisk together all ingredients. Easy! Add a teaspoon or two of water to thin it out if you want.
Serve the potatoes hot, drizzled with the aioli. The spice and zing of the sauce plays perfectly off the earthy potatoes. Now that’s what I call breakfast (or lunch, or dinner)!