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Crispy Salt + Vinegar Roasted Potatoes with Smoked Paprika Aioli

Want to know my favorite food? Chips. Yes, I know…weird, huh? For someone that loves food SO much I choose chips as my favorite food. But it is what it is, the heart wants what the heart wants!

The Whole30 diet definitely helped me with my addiction to chips. Previously, chips and salsa were my afternoon snack of choice. But, do you know the problem with chips and salsa? Once you start you just can’t stop. Well, for me at least. During my first Whole30 Challenge, this was the most challenging thing to say goodbye to for me. I craved my salty chip and salsa fix like a true addict. But I am glad I went through that struggle. I started to find other things to snack on that a) were more healthy and b) I could stop eating them when it was time to stop eating them. Thank goodness!! Today, I still indulge in chips and salsa at least once a week. Its my thing. But I have a much better relationship with it.

With all that to say, I love chips! Chips love me! Which is why I wanted to turn regular roasted potatoes into a tangy and delicious take on one of my favorites– Salt and Vinegar chips! You can eat them by themselves but I also love to serve them with the smokey aioli sauce, it reminds me of my study abroad time in Spain!

You guys have to try this one out if you are real chip lovers like myself! It’s SO good.

 

Print Recipe
Crispy Salt + Vinegar Roasted Potatoes with Smoked Paprika Aioli
Whole30 compliant roasted potatoes with a salt + vinegar twist served up with a smoked paprika aioli for dipping!
Course Side Dish
Prep Time 15 minutes
Servings
people
Ingredients
For the Potatoes
For the Smoked Paprika Aioli
Course Side Dish
Prep Time 15 minutes
Servings
people
Ingredients
For the Potatoes
For the Smoked Paprika Aioli
Instructions
  1. Preheat oven to 425.
  2. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan. Add water to cover the potatoes by 1”. Cover and bring to a boil. When boiling, add some salt to season the water, cover and continue to boil until the potatoes can be pierced with a fork, but are not falling apart--about 10 minutes.
  3. Drain the potatoes in a colander and allow them to cool slightly. (you want them to completely or almost stop steaming)
  4. Meanwhile, while the potatoes are cooling let's make the aioli: fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
  5. Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
  6. Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo at this point.
  7. Now, add in the minced garlic, the SMOKED paprika, the lemon juice, and kosher salt (to taste). Blend once more until combined. Set aside or refrigerate until ready to use.
  8. Once the potatoes have cooled, spread them on a large baking sheet (covered in parchment paper if you have it). Drizzle with 2 tbsp. olive oil and gently toss until coated and spread the potatoes in a single layer across the baking sheet. Season them, to taste, with kosher salt and black pepper.
  9. Roast the potatoes in the oven for about 30 minutes, tossing halfway through, or until the potatoes are golden brown and crisp.
  10. Remove from oven and drizzle with 2 tbsp. of vinegar, toss to coat once more.
  11. Serve with the smokey aioli. Enjoy!
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Steak Fajita Salad with Creamy Cilantro-Lime Dressing

This Texan really loves her tex-mex food and fajitas are at the top of my list. They are a healthy choice when you leave out the tortillas, cheese, and sour cream and so full of flavor!

Since I love fajitas so very much, I decided to dedicate this hearty, healthy salad to them. And, since we can’t enjoy all of the tortillas, cheese and what not–I topped it all off with a delicious creamy cilantro-lime dressing.

You’ll leave this meal thinking a salad has never been so satisfying. Enjoy!

Print Recipe
Steak Fajita Salad with Creamy Cilantro-Lime Dressing
A delicious, hearty fajita salad that is Whole30 and Paleo approved!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Creamy Cilantro-Lime Dressing:
For the Steak
For the Veggies
For the Bowl
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Creamy Cilantro-Lime Dressing:
For the Steak
For the Veggies
For the Bowl
Instructions
Creamy Cilantro-Lime Dressing
  1. Fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
  2. Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
  3. Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo (because it is 😉
  4. Add the remaining dressing ingredients to the food processor (lime zest, garlic, lime juice, apple cider vinegar, cilantro, salt and pepper). Blend until smooth. Set aside or refrigerate until ready to use.
For the Steak and Peppers:
  1. Using a sharp knife, slice steak against the grain into thin strips. (If you are having a hard time slicing it thin, pop it in the freezer for 15 minutes, then slice it. This makes it easier to handle).
  2. Place the sliced steak in a bowl or large ziplock bag with all of the "for the steak" ingredients (oil and spices). Toss to coat. Let marinade at room temp for 15-30 minutes.
  3. Meanwhile, Place the sliced bell peppers and onions in a separate bowl, drizzle with 2 tbsp. avo oil and season, to taste, with salt and pepper. Set aside.
  4. Heat a large skillet (preferably cast iron) over medium-high heat. When hot, add the steak and marinade and spread so that it in one layer (if possible) sear on the first side until golden brown, toss and continue to sear until all sides of the steak have a golden brown crust (about 10 minutes total).
  5. Using a slotted spoon or tongs, transfer steak to a bowl and cover with foil and let rest.
  6. Meanwhile, place the onions and bell peppers into the same skillet (with all of the leftover juice from cooking the steak) and saute until tender, about 7 minutes. Be sure to scrape up all the yummy brown bits from the steak while you're sautéing these!
  7. Divide lettuce amongst 4 bowls. Top with sliced avocado, the steak, and sauteed onions and pepper. Drizzle with the creamy cilantro dressing. Serve with more fresh cilantro on top and a wedge of lime (optional).
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