Potato Wedges with Maple Chipotle “Aioli”
Recipe by Danielle Lavallee
Somedays, I just want french fries. When I need to satisfy a craving for junk food, instead of jumping in my car and heading to our local drive-in, I make oil-free potato wedges. These are terrific when simply dunked in ketchup, but they become over-the-top scrumptious when dipped in sweet and smoky Maple Chipotle “Aioli,” made from only plants, of course.
For the potato wedges, it helps to have an air-fryer, but an oven will also do the trick. It just takes a little longer. You also have to plan ahead by baking up some russet potatoes in the oven a day or two in advance. As part of my weekly meal prep, I often pop a few potatoes and sweet potatoes into the oven and then store them in the fridge for use throughout the week. Not only does this save me time, but it also increases the resistant starch content of the potatoes, lowering their caloric absorption and providing prebiotic fiber for my gut microbiome. Plus, pre-baked and cooled russet potatoes make the best potato wedges. If you need a refresher on resistant starch, please see my post: www.thewell-nourishedbrain.com/blog/resistant-starch
Once your potatoes are cooked and cooled overnight, you simply cut them into wedges, sprinkle them with salt or other seasonings of your choosing, and pop them in the air fryer until they are crispy. No oil is needed. Give them a shake or flip them with a spatula half-way through cooking. Make sure to leave the skin on for extra fiber.
If you don’t have an air fryer, bake them at 400 degrees on a parchment lined baking sheet until they are crisped to your liking, flipping them half-way through cooking. You can then dip them in your favorite ketchup or try my Maple Chipotle “Aioli” for an added spicy kick and extra protein.
Maple Chipotle “Aioli”
This sweet and spicy sauce can be left thick and creamy to be used as you would a chipotle mayo or a spicy aioli, or it can be thinned to make a dressing for burrito bowls. It is also great on tacos or burgers. As it has a base of tofu, it is high protein, adding to the nutrient density of your meal. You’ll never taste it, though, I promise.
Special Equipment Needed: High-Speed Blender
Ingredients:
1 7 oz. can chipotles peppers in adobo sauce
1 block tofu (If you start with silken tofu, you will have a thinner sauce like a dressing. If you start with firm tofu, you can obtain a thicker consistency like mayo.)
The juice of 3-4 small limes
1/2 teaspoon cumin
1 teaspoon tamari or soy sauce
1 tablespoon maple syrup
Salt to taste
Water, as needed to thin your sauce. Start with 1/8 cup. (Skip this if you are using silken tofu or your sauce will be too runny.)
Optional Add-Ins:
1/4 teaspoon smoked paprika - for extra heat and smoky flavor.
Fresh garlic or garlic powder
Instructions:
If using firm tofu, break up your tofu into ~ 2 inch cubes.
In the container of a high speed blender, combine the tofu, 1/4 of the can of chipotles peppers with about a tablespoon of the adobo sauce, and the remaining ingredients.
Blend until smooth, adding water or more lime juice as needed to thin the sauce to your desired consistency.
Taste and adjust your seasonings.
If you want your sauce to be spicier, add chipotle peppers one at a time until you have achieved your desired level of heat. I generally use about half a can including the adobo sauce. We like our food quite spicy, though, so go slowly and add a pepper at a time until it is perfect for your palate. I used firm tofu to obtain the aioli-like consistency in the photos.
Now, you can have your fries and an indulgent dipping sauce with zero guilt. The potatoes are a great source of vitamin C and iron. The tofu in the sauce is full of protein. The lime juice is high in vitamin C and antioxidants. The chipotles peppers are filled with vitamin A and capsaicin, which is known to have anti-cancer properties. The precooked potatoes are filled with resistant starch, which is fabulous for your gut microbiome. An indulgent tasting snack doesn’t get much better than that!
Happy Eating!
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