I grew up loathing potatoes … unless of course they came in the form of oil logged French fries from any number of fast food chains. Now I am absolutely obsessed with spuds and eat them at least 3 times a week … and hardly ever in the form of French fries (unless they are baked to keep them healthy)! It’s amazing how your taste buds change after converting to a plant-based diet. So many things I despised growing up have now become my favorite foods. This dish, Timely Thyme Potatoes with French Onion Dip, is definitely one of my favorites these days. It makes a delicious and satisfying lunch or dinner. No need to serve it as a side dish – just follow the recipe as is and enjoy it as an actual meal! I promise, you won’t be disappointed or walk away hungry! When cooking the potatoes, start off on low heat and then turn up the dial to medium/high heat after the first 10 minutes. This ensures that the spuds come out nice and crispy, which complements the creamy French Onion Dip perfectly! Yum!!!
To save time making the dip, roast the head of garlic and eggplant together on the same baking tray. Make sure to let everything cool for at least 20 minutes before attempting to peel the vegetables or you will burn your hands (like I have several times). The French Onion Dip gets better and better as it sits, so don’t be afraid to blend everything and then let the flavors mingle for as long as you want before eating. I will warn you advance – this dish is ADDICTING! You will want to make it time and time again. And there is nothing wrong with that – potatoes are extremely healthy, filling and low in calories, making them the perfect vegan meal!
Timely Thyme Potatoes with French Onion Dip Serves 2
Ingredients: 4-5 large potatoes, cubed ¼ cup of extra virgin olive oil 2 tablespoons dried thyme 1 teaspoon salt 1-½ cups French Onion Dip
Directions: -In a large bowl, add all ingredients and toss until evenly coated. In a covered frying pan on medium heat, cook potatoes for 20 minutes until golden brown, flipping halfway through.
-Around the circumference of a plate, line potatoes before scooping the French Onion Dip into the center of the plate, creating a dipping center.
French Onion Dip Serves 2-4 Ingredients: 3 large eggplants 1 head roasted garlic ¼ cup olive oil Juice from 1 whole lemon or lime 3 tablespoons tahini 1 teaspoon cumin 1 teaspoon salt 1 teaspoon black pepper 1 large onion, thinly sliced and sauteed in 1 TBSP of vegetable oil
- Cut vertical slices into eggplants for ventilation, and roast in the oven on a baking sheet at 220 degrees Celsius for 40 minutes.
- In a food processor or blender, combine all ingredients (except for the onion) until smooth and creamy. Once blended, stir in the fried onion. Allow the flavors to mingle for 10 minutes before serving.