Serves
4
Ingredients
Potatos
- 12 baby potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley
For aioli
- 1/2 cup plant based mayo
- Juice 1 lemon
- 1 garlic clove minced
Method
Pre heat oven to 220 degrees.
Boil potatoes for 15 minutes, drain and pat dry. Move potatoes into a new bowl.
Add other potato ingredients (except Italian seasoning) and arrange on baking tray.
Bake for 15 minutes, turn and bake for another 15 minutes. With a potato masher, squash potatoes and sprinkle with Italian seasoning. Bake for about 10 more minutes until crispy.
While potatoes are cooking, mix aioli ingredients together. Serve together.
Note
Chilled potato salad can be made by combining aioli with leftover potatoes.
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Sparkling Eats 
looks delicious!