Crispy Vegan Potatoes with Creamy Garlic Dip Recipe
Everyone will love this recipe for Crispy Vegan Potatoes with Creamy Garlic Dip. There’s nothing better than having delicious side dishes that everyone can enjoy. And trust us, EVERYONE will enjoy these spuds. Serve with a dollop of vegan dip for even more flavor.
Crispy Vegan Potatoes with Creamy Garlic Dip Recipe
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- 2 lb (1 kg) baby potatoes
- ¼ cup (59 ml) oil
- 2 tsp. (7 ml) Sriracha
- 2 tsp. (7 ml) maple syrup
- 1 tsp. (5 g) garlic powder
- Salt to taste
Vegan Creamy Garlic Dip
- ¼ cup (59 ml) vegan mayonnaise
- 1 to 2 cloves garlic, grated
- 1 tsp. (5 ml) cider vinegar
- Pinch dill, optional
- Wash and boil the potatoes in salted water until thoroughly cooked and fork tender.
- While the potatoes are boiling, mix the creamy garlic dip ingredients together and then put them into the fridge to let the flavors get to know each other.
- Preheat the barbecue to 400°F (200°C).
- Once the potatoes are cooked, drain them and place them onto the stainless steel pizza tray or a baking sheet lined with parchment.
- Gently squish the potatoes using a masher or other flat surface. You want to break them open and spread them out.
- Combine the oil, sriracha, syrup and garlic powder, then brush the potatoes with the mixture. Season to taste with salt.
- Bake the potatoes for 25 mins until crispy.
- Serve as the perfect side dish to any meal with the creamy garlic dip.
Everyone is going to love this recipe for Crispy Vegan Potatoes with Creamy Garlic Dip. What’s the secret to these crispy delights? The sugars in the maple syrup caramelize on the outside, the light sprinkling of salt on top of that builds layers of slightly sweet and salty goodness that no one can resist. What’s your favorite way to prepare potatoes on the barbecue? Share your grilled potato stories, recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #FreestyleGrilling.
Happy Grilling!
Mix the sauce first for extra flavor
Use something with a flat bottom to gently crush the par-boiled potatoes
Brush the crushed potatoes with the oil mixture
Grill, flipping, half way through
When sufficiently crisp, remove from the barbecue
Serve a perfect pile of punchy potatoes
Don't forget to try these with the dip
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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There’s nothing better than a big bowl of macaroni and cheese. Actually no, that’s not correct, there’s something way better. A big bread bowl of homemade macaroni and cheese!
Mix the sauce first for extra flavor
Use something with a flat bottom to gently crush the par-boiled potatoes
Brush the crushed potatoes with the oil mixture
Grill, flipping, half way through
When sufficiently crisp, remove from the barbecue
Serve a perfect pile of punchy potatoes
Don't forget to try these with the dip