Roasted Potatoes + Pumpkin Aioli Sauce


  • 2 Lb Potatoes
  • 1 Tbsp Salt
  • 4 Tbsp Olive Oil
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Chopped Rosemary
  • 1 Tbsp Cumin Powder
  • 1 Tbsp Garlic Powder
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Kashmiri Chili Pepper
  • 2 Tbsp Chopped Coriander

Pumpkin Sriracha Aioli Sauce

  • 2-4 Tbsp Pumpkin Puree
  • 2-4 Tbsp Mayonnaise (Regular or Vegan)
  • 2 Tbsp Sriracha or to Taste
  • 1-2 Tsp Lemon Juice
  • Pinch of Salt to Taste
  • Dash of Paprika
  • Slice of Lemon


  1. Put a Pot of Water to Boil.
  2. Then cut each potato in half or in quarters if using larger potatoes.
  3. Wash potatoes to remove starch and dry completely on a kitchen towel.
  4. Add potatoes into boiling water for 10 minutes.
  5. Dice Fresh Garlic.
  6. Remove potatoes from boiling water.
  7. In the same bowl – add olive oil, minced garlic, chopped rosemary, cumin powder, ground black pepper, kashmiri chili powder, salt and mix until well combined with potatoes.
  8. Heat a skillet. Add Olive Oil.
  9. Add marinated potatoes in a single layer, roast covered for 10 minutes, flipping them over with tongs or a spatula at the halfway point.
  10. Cover and cook for another 10 minutes, uncover and fry for crispier potatoes.
  11. While the potatoes roast, whisk together the sauce in a small bowl.
  12. In a separate bowl combine pumpkin puree, mayonnaise, sriracha sauce, lemon juice, paprika, salt and mix together to combine.
  13. Remove potatoes from skillet when golden and crispy. Garnish potatoes with coriander!
  14. Serve with side of Pumpkin Aioli Sauce and Lemon Wedge.


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