Hardly a week goes by without me preparing a potato dish for dinner. I particularly love roasted potatoes because they don’t require much active cooking. I just toss the potatoes with a bit of olive oil and salt and let them roast while I prepare the rest of my dinner. They’re absolutely wonderful.
These roasted fingerling potatoes are one of my favorite dishes. Typically, I slice the fingerlings in half or in quarters if I’m working with larger potatoes. Then, I roast them, cut side down, at 400ºF undisturbed. This gives the potatoes time to develop a lovely golden crust. Once they’re roasted for 30 minutes, I raise the temperature to 425ºF. The heat in my oven doesn’t distribute evenly, so I like to check the color of the potatoes and flip over the ones that have roasted into a deep golden brown color. Then, I’ll pop them back into the oven and roast them for another 8 to 10 minutes.
I am pairing the roasted fingerlings with a vegan chipotle aioli. Aiolis are most commonly made with an egg yolk that is whisked with a lot of oil. This gives the sauce its richness. While I don’t mind digging into such decadence when I’m eating out, I try to keep things a bit healthier at home.
For this sauce, I’m relying on cashew cream (a blend of soaked cashews and water) to give the sauce creaminess and a hint of sweetness. To make the sauce, I soaked the cashews first to soften them. If you want to preserve the full nutritional benefits of cashews, soak them in filtered water overnight. However, if you are pinched for time, soak them in boiling water for an hour.
You’ll probably have a lot of this chipotle aioli left over, so use the rest as a dip or as a spread for your sandwiches!Print this recipe
You can also soak the cashews overnight with filtered water. Soaking cashews in room temperature water preserves the enzymes in the cashews.
If you want the aioli to be less spicy, use 2 chipotle peppers.
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