Crispy Cajun and Parmesan Potatoes with Dip Remoulade Ranch

• 2 lbs of Yukon gold potatoes
• ⅓ c Vegan Parmesan
• Cajun seasoning (1 tbsp paprika, ½ tsp black pepper, ½ tbsp thyme, 1 tbsp oregano, ¼ tsp asafoetida 1 tbsp salt) 
• ¼ c Avocado Oil

Ingredients for Remoulade Ranch:

• ½ cup mayonnaise 
• ½ cup vegan unsweetened yogurt 
• ½ tbsp Dried dill 
• ½ tbsp English mustard 
• 1 tbsp chopped Capers
• ½ tbsp paprika 
• 1 tbsp lemon juice
• Pinch of black pepper

‍

1. Wash and cut potatoes
2. Add cajun seasoning and the avocado oil into a separate bowl and pour over potatoes. Mix!
3. Add grated parmesan cheese and pour into a baking dish.  
4. Bake at 425F for 30-40 minutes. Toss halfway. During this time, make the remoulade sauce.

Remoulade:

1. Add all ingredients together, and mix. Let sit in the fridge until potatoes are ready.