Vegan Bites: Crispy Salt & Vinegar Potatoes with Aioli

Courtesy of 'The First Mess Cookbook' (Canadian Laura Wright)...
http://thefirstmess.com/
Roast Potato Mash with Aioli
1/2c pine nuts, soaked
3T water
1T each lemon juice, cider vinegar
1T olive oil
1 garlic clove
1/2t Dijon mustard
pinch sea salt
Blend well and let thicken in fridge.
Parboil and 'smash' potatoes, before tossing in oil and salt to roast in 400 degree oven until crispy and golden.
Serve with Aioli.