1. Prepare and cut potatoes:
Peel the potatoes thoroughly and cut them into slices about 1 to 1.5 cm thick. Place the first slice lengthwise between two chopsticks to prevent cutting all the way through. Cut the slice straight across the short side at tight 1 mm intervals. Flip the potato slice, place it between the chopsticks again, and cut the back diagonally at a 45-degree angle at 1 mm intervals. Repeat with all slices until the fan effect appears when gently pulled apart.
2. Marinate and bake:
Preheat the oven to 200 °C fan assist and line a baking sheet with parchment paper. In a small bowl, mix the avocado oil with the sweet paprika powder, smoked paprika, garlic powder, sea salt, and black pepper. Place the fan-style slices on the baking sheet, brush generously on both sides with the marinade, and roast in the oven for about 30 to 35 minutes until golden brown.
3. Prepare the dip:
While the potatoes are baking, mix the vegan mayo, sriracha sauce, agave syrup, finely minced garlic clove, and fresh lemon juice in a small bowl until smooth. Season the sauce with a pinch of salt and sweet paprika powder.
4. Garnish and serve:
Remove the hot roasted potatoes from the baking sheet and arrange them on a plate. Scatter the finely sliced spring onions on top and serve alongside the fiery dip.
Nutrition Facts (approx. per serving)
- Calories: 395 kcal
- Protein: 4 g
- Carbohydrates: 42 g
- Fat: 22 g
