Chermoula-ish Crack Potatoes

/SHe(ə)rˈmo͞olə,-lä,SHärˈmo͞oːlə/

noun

(in North African cooking) a sauce or marinade for fish or meat, typically containing olive oil, lemon juice, garlic, and cilantro.

Recipe:

/ˈresəˌpē/

Fingerling Potatoes

Pitted Olives

Scallions

Fried Onions

Charmoula Aioli:

1/4 Cup Vegan Mayo (or Regular Mayo)

1/2 Lemon Juice

6 Cloves Garlic

1 Cup Cilantro

1 Cup Parsley

Pinch of Saffron

2tsp Cumin

2tsp Paprika

1tsp Cayenne

1tsp Turmeric

2tbsp Olive Oil

Salt and Pepper to taste

My boyfriend and I recently had breakfast at a friends house and he introduced me to a Vegan Chermoula Aioli. I knew immediately I needed to make it when Evan (said boyfriend) would not stop eating it. These beauties are Vegan, and seriously addicting. I smell of garlic, but I don’t care, I’m not driving.

Chermoula Aioli:

In a food processor combine mayo, garlic, lemon, herbs and spices. While it is running drizzle in olive oil to soften.

The Potatoes:

Bring a pot of salted water to boil. Boil Potatoes for 15 minutes.

Preheat oven to 425°. When Potatoes are soft after boiling, Gently smush and drizzle with olive oil, salt and pepper. Bake for 15 minutes, they should be crispy.

Serve while hot! Put your Chermoula Aioli in a ziplock bag and cut the corner tip to pipe it over your potatoes. Add your chopped scallion, olives and fried onions for some crunch. I also sprinkled a dash of paprika on top.