Baked potatoes are one of my go-to recipes. Honestly, potatoes are one of my favorite things to eat for dinner as they're very filling and help put me to sleep. The dip. Oh, the dip. It's so gooood! Easy to make and it's nice to have it in the fridge to use as a dip or a spread on sandwiches.

This recipe is plant-based (oil-free) and gluten-free.

*The dip is inspired by Minimalist Baker's SRIRACHA AIOLI

Baked Potatoes & Sriracha Dip

Ingredients:

Potatoes

• 4 potatoes more or less
• Sil-pat for oil-free baking
• salt and pepper to taste
• paprika
• dried rosemary

Sriracha Dip

• 1/2 cup raw cashews (preferably soaked for 4 hours)
• 1/2 small red chili pepper
• 2 tsp sriracha
• 1/4-1/3 cup water
• 1 tbsp tomato paste
• salt & pepper
• paprika

Steps:

1. Preheat the oven to 400F (200C)
2. Cut the potatoes into fries
3. lay flat on the baking sheet with silpat under
4. Season then mix
5. Bake for 30 minutes on the lowest rack in the oven
6. Meanwhile, cut the red chili pepper  and bake for 10-15 minutes
7. Mix all the ingredients for the dip in a food processor or high-speed blender