With the Superbowl coming up, it’s time to whip up some tasty crowd-pleasing appetizers, and my Roasted Bombay Masala Potatoes with Vegan Lemon-Garlic Aioli is on our “All-Stars of Appetizers” list. Every time I serve this, people hoover it up, and bonus: it’s a belly-filler. See, I’ve found that when carnivores have that full-belly feeling, they don’t feel like they “need” meat after they eat something satisfying like this appetizer. Friends beg me to make this and John craves it – I bet this will become a staple in your house as well. The Indian-spiked potatoes are just slightly crispy on the outside and buttery-soft on the inside and they have just the right balance of spicy-heat and fragrant mouth-watering flavors. And the lemony, garlicy aioli is lick-the-bowl good and is the perfect marriage with these spectacular potatoes.
I’ve made the aioli with real mayonnaise and with Vegenaise, and no one can tell the difference. So since real mayo is disgusting and vile, I only make this with Vegenaise now (and no, I do not bother telling the carnivores that it’s vegan. They wouldn’t be able to hear me over their very loud groans of pleasure anyway. But I do derive secret joy in duping those who say they hate ‘vegan food.’ Hehehe.) (Yes, that was an evil laugh). I mean, check out this photo of the aioli – you totally can’t tell that it’s made with Vegenaise, can you?
So kickoff your Superbowl festivities (or any other night of the week) with these awesome potatoes and dipping sauce. Please let me know what you think by posting a comment!
Roasted Bombay Masala Potatoes
From fridge to table: about an hour
2 pounds small organic yukon gold “creamer” potatoes or fingerling potatoes, chopped into 2″ cubes with skin on (personally, I like the yukon gold creamers the best since they have such a creamy, buttery flavor)
3 tbsp olive oil
1-1.5 tbsp Bombay Masala seasoning – you can purchase the very best from http://www.DilKhush.com, or you can make your own by mixing:
1 tsp ground cumin
1/4 tsp onion powder
1/2 tsp ground coriander
1/8 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp cayenne
Vegan Lemon-Garlic Aioli:
1/3 cup Vegannaise (available at Whole Foods in the refrigerated aisle)
the juice of 1/2 of a fresh lemon (or more if you’re a lemon-freak like I am)
3 tbsp chopped fresh chives
5 garlic cloves, minced
Preheat oven to 425.
Mix the chopped potatoes with olive oil and Bombay Masala seasoning. I’d recommend going easy on the seasoning for the first time you try this and adding more at the end if you like. Be sure that each potato is coated with oil. Put potatoes on a cookie sheet (a cookie sheet with sides) in a single layer and place in the middle of the oven. Bake for about an hour, and be sure to stir the potatoes every 15 minutes for even browning. You can tell when the potatoes are done – they’ll be slightly browned (like in the photo below) and are a bit crispy on the outside edges but still tender in the middle. (Careful when you bite into the potatoes to test them – it’s like napalm in your mouth when they’re right out of the oven). When they’re ready, add more salt and Bombay Masala seasoning to taste.
Meanwhile, make the aioli by mixing all the ingredients together. In my opinion, there is no such thing as “too much lemon” but you may want to add 3 tbsp of lemon juice and add more to taste. I like letting it sit out at room temp for 30-60 minutes to allow it to get a little creamier as it warms up a bit.
Serve the potatoes while they’re hot and be sure to have lots of toothpicks out so people can dip the potatoes in the aioli. Then prepare yourself to be knocked over by a loud symphony of ooohs and ahhhs!