This dish is egg and dairy free! When I need something salty for a night on the couch this is my go to recipe from ‘The First Mess.’ I love this dish, especially if I cook the potatoes for longer than this recipe suggests, so they’re golden and super crunchy…YUM!

INGREDIENTS

Lemon Garlic “Aioli”

1/2 cup raw pine nuts, soaked at least 2 hours

3 tablespoons filtered water

1 tablespoon fresh lemon juice

1 teaspoon apple cider vinegar

1 garlic clove, minced

1/2 teaspoon mustard

Pinch of sea salt

Potatoes

1 lb mini waxy potatoes (Love Yukon Gold)

1 1/2 cups white wine vinegar

1 1/2 cups filtered water

1 tablespoon virgin olive oil

Sea salt to taste

Minced chives, for garnish (optional)

 

Directions

Heat oven t 400 F. Line a large baking sheet with parchment paper, set aside

Make the Lemon Garlic “Aioli”

Place the nuts, water, lemon juice, vinegar, olive oil, garlic, mustard, and salt in a high-speed blender. Mix on high until you have a smooth and creamy consistency, scraping sides down a couple of times. Place in a small bowl for serving.

Potatoes

Place the potatoes in a saucepan and cover with the white wine vinegar and filtered water. Over medium-high heat, bring to a boil, then reduce the heat and simmer until the potatoes are just tender, about 17 minutes. Drain the potatos and lightly dry them with a kitchen towel.

Space the potatoes out on the baking sheet. Once they are cool enough to handle, lightly flatten them with your hand. You don’t want too much of the flesh to ooze out.

Lightly brush the potatoes with half of the oil and sprinkle them with salt. Slide them into the oven and roast for 12 minutes. Remove from the oven, flip the potatoes over, and brush with the remaining oil. Roast for another 12 minutes or until the potatoes are browned and crispy on the edges.

Serve and enjoy!