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Grilled Steak Potato Fries with Dips

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
This is feeding: 4 people
Author: Zuliya Khawaja @naturallyzuzu

Ingredients

Potatoes

  • 6 large Yellow Potatoes
  • 1/3 cup Avocado Oil or olive oil
  • 1 tsp Paprika
  • 2 tsp Garlic minced
  • 1 tsp Onion Powder
  • 2 tsp Dried Parsley
  • Salt & Pepper to taste

Basic Vegan Aioli Base

  • 1/2 cup Vegan Mayonnaise
  • 4 tbsp Avocado Oil or olive oil
  • 1/4 cup Lemon Juice or juice from one small lemon
  • 3 tsp Garlic Powder
  • 1 tsp Salt

Sriracha Aioli

  • Basic Vegan Aioli Base
  • 1 tbsp Sriracha
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Smoked Paprika

Cilantro Lemon Aioli

  • Basic Vegan Aioli Base
  • 1/3 cup Cilantro finely chopped
  • 1/2 tsp Cumin
  • 1 tsp Yellow Mustard

Creamy Garlic Guacamole

  • 1 ripe Avocado mashed
  • 4 tbsp Vegan Mayonnaise
  • 1/2 Lime juiced
  • 1 clove Garlic minced

Instructions

Potatoes

  • 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. 

Basic Vegan Aioli Base

  • Blend everything in the blender until smooth. Divide into 2.

Aioli Dips

  • Blend ingredients in a blender until smooth.

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