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Roasted Russets With Chipotle Aioli

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“From Moosewood. Leftover aioli keeps for a week or more when tightly covered and refrigerated.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°.
  2. Lightly oil a large baking sheet.
  3. In a large bowl, coat the potato wedges with oil, sprinkle with the salt, and spread them evenly in a single layer on the prepared baking sheet.
  4. Roast for 20 minutes, or until light brown on one side.
  5. Turn them over with a spatula and roast for about 15 minutes more, until browned.
  6. Meanwhile, place ½ cup of the mayonnaise, 1 tablespoon of the chipotles, the lime juice, garlic, and salt in a mini-food processor or blender and whirl until smooth and well combined.
  7. Blend in more chipotles and/or mayonnaise to taste.
  8. Spoon the aioli into a small bowl and chill until serving time.
  9. When the russets are roasted, arrange them on a platter and serve with the aioli.

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