Potatoes: 1lb/450g red potatoes 2 tbsp neutral oil 2 tsp smoked paprika 1 tsp ancho chili powder 1/2 tsp cumin (I forgot to say this, whoops) 1/2 tsp kosher salt 1/4 tsp garlic powder to taste freshly cracked pepper
Corn/Bell Peppers: 3 corn cobs, kernels removed 1 green bell pepper chopped 1 tbsp neutral oil 1/2 tsp ancho chili powder 1/4 tsp kosher salt to taste freshly ground pepper
Salsa: 3 Roma Tomatoes chopped 1 jalapeño chopped 1/2 red onion chopped to taste kosher salt to taste freshly ground pepper
Southwest Aioli: 3 Tbsp plant based mayonnaise 1 tbsp lemon juice 1/8 tsp smoked paprika to taste kosher salt to taste freshly cracked pepper cilantro for garnish
Method: 1. Place oven rack center and preheat to 450°F (230°C). Add the potatoes oil, spices, salt, and pepper into a bowl and stir to combine. Pour the potatoes onto a large rimed baking sheet and spread them out evenly. Transfer to oven and roast for 15 minutes. 2. Meanwhile, add the corn, green bell pepper, oil, spices, salt, and pepper to a bowl and stir to combine. Pour the mixture out onto a large rimed baking sheet and spread it out evenly. 3. After 15 minutes, use a spatula to release any stuck potatoes from the baking sheet and shake the pan to turn. Transfer both baking sheets into the oven and roast for 15-25 minutes, stirring occasionally, until everything reaches your desired level of brownness. Remove the veggies from the oven and mix them together on a single baking sheet. 4. Add roma tomatoes, red onion, jalapeno, salt, and pepper in a bowl, stir to combine 5. Add plant based mayo, lemon juice, smoked paprika, salt, and pepper to a bowl and whisk to combine. Add more lemon juice as necessary to achieve a consistency for drizzling. 6. To serve, transfer the roasted veggies to bowls, top with fresh salsa, drizzle with southwest aioli, and garnish with cilantro.
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