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Meatless Monday: Roasted potatoes wedges with vegan rosemary aioli

Roasted potatoes as a side dish is a tasty standby. Add a flavorful, vegan aioli sauce, and they turn into a terrific side dish!

 Meatless Monday: Roasted potatoes wedges with vegan rosemary aioli

Potatoes don’t have to be boring or fried. For a Meatless Monday side, try this recipe for roasted potato wedges with vegan rosemary aioli. Aioli is a tasty sauce that is typically made with a raw egg. We’ve turned it around to make it a tasty vegan-style dip by omitting the egg. The combination of roasted potatoes and rosemary aioli might take center stage at dinner!

Roasted potatoes with vegan rosemary aioli recipe

Serves 2-3


For the potatoes

  • 2 large Russet potatoes, cleaned and cut into long wedges (with skin on)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil

For the aioli

  • 1/2 cup vegan-style prepared mayonnaise
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1-2 tablespoons lemon juice
  • 2 teaspoons fresh rosemary
  • Olive oil, to taste


  1. Preheat your oven to 375 degrees F.
  2. Arrange the potato wedges on a baking sheet so they are not touching, and brush them all over with 1 tablespoon of olive oil.
  3. Sprinkle them with the salt and ground black pepper and bake for about 30 minutes, turning them halfway through cooking.
  4. As the potatoes are roasting, prepare the aioli. First place the minced garlic on a cutting board and sprinkle it with the salt. Use the back of a knife to mash the garlic and salt together until a paste forms.
  5. Add the vegan mayonnaise, garlic paste, 1 tablespoon of lemon juice and the rosemary to a food processor. Blend until smooth. Taste the aioli and add more lemon juice, as needed, and consider drizzling in a bit of olive oil.
  6. Continue to mix until combined.
  7. Serve the warm potato wedges with the aioli.

Dip into something tasty!

More Meatless Monday recipes

Grilled endive and pear salad with honey vinaigrette
Zesty tofu tacos
Sesame-crusted tempeh with lemony vegetables

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