For the Grilled Potato Fries

• 6 large yellow potatoes
• 1/ 3 cup avocado oil, or olive oil
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 1 teaspoon paprika
• 1 teaspoon onion powder
• Salt and pepper

To Make the Grilled Potato Fries

Method

• Step 1

  Preheat the grill to medium heat. Add the potatoes to a large pot of cold water. Bring potatoes to a boil, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked all the way through, about 20 minutes. Drain the potatoes and dry well.

• Step 2

  Slice the potatoes into thick wedges, about 6 per potato. In a large bowl, whisk together the avocado oil (or olive oil), spices and salt and pepper, to taste. Add the potato wedges and toss.

• Step 3

  Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with dips.

For Basic Vegan Aioli Base

• 1/ 2 cup vegan mayonnaise
• 4 tablespoons avocado oil, or olive oil
• 1/ 4 cup lemon juice, or juice from 1 small lemon
• 3 teaspoons garlic powder
• 1 teaspoon salt

For the Sriracha Aioli

• 1 tablespoon sriracha
• 1/ 2 teaspoon ground black pepper
• 1/ 2 teaspoon cayenne pepper
• 1/ 2 teaspoon smoked paprika

For the Cilantro Lemon Aioli

• 1/ 3 cup finely chopped cilantro
• 1/ 2 teaspoon cumin
• 1 teaspoon yellow mustard

To Make the Aioli

Method

• Step 1

  Blend all base ingredients together. Add in ingredients for whichever flavor you'd like to make and continue blending until smooth.

For the Creamy Garlic Guacamole

• 1 avocado
• 4 tablespoons vegan mayonnaise
• 1/ 2 lime, juiced
• Garlic, finely minced, to taste

To Make the Creamy Garlic Guacamole

Method

• Step 1

  Mash all ingredients together until reaches desired consistency.