jalapeno home fries

**makes 3-4 servings

Ingredients

7 potatoes
1 onion diced
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
1 tsp paprika
chopped parsley for garnish

Jalapeno aioli

squeeze of sriracha
1/2 C vegan mayo
3 roasted jalapenos
juice of 1 lime
pinch of salt + pepper

Pre-heat oven to 375F. Place jalapeno peppers on a non-stick baking sheet and lightly coat with olive oil and s + p. Bake for 20-25 minutes. Remove and set aside to cool.

Remove stems and seeds then add peppers to a blender with mayo, s + p, lime juice and sriracha. Blend until smooth. Set aside.

Peel and wash potatoes. Add to a large pot of boiling water and simmer for 10 minutes. Drain and set aside to cool.

Chop potatoes into bite sized pieces. Place into a bowl with the onions, olive oil, chilli powder, s + p, paprika, garlic powder and dried oregano. Toss and transfer to a parchment lined baking sheet.

Bake at 400F for 45 minutes, until potatoes are golden and crispy.

Serve while hot and generously drizzle with jalapeño aioli and fresh parsley.