Roasted Russets with Chipotle Aioli

by jennifer on January 6, 2012

Potatoes:
6 russet potatoes, scrubbed and cut lengthwise into 6-8 wedges
1/4 cup vegetable oil or cooking spray
1/8 tsp salt

Chipotle Aioli
1/2 to 2/ cup mayonnaise
1-2 tsp chipotles in adobe sauce*
3 TBSP fresh lime juice
1 large clove garlic, minced
1/8 tsp salt

*You can find these spicy hot, smokey peppers in tangy adobe sauce in the produce section of larger supermarkets. Adobe sauce is a thick spicy puree of tomatoes, vinegar, onions, sugar, and spices.

Procedure:
1. Preheat oven to 400. Lightly oil a large baking sheet.
2. 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. Roast for 20 minutes, or until light brown on one side. Turn them over with a spatula and roast for about 15 minutes more, until browned.
3. Meanwhile, place 1/2 cup of mayonnaise, 1 TBSP of the chipotles, the lime juice, garlic, and salt in a mini food processor or blender and whirl until smooth and well combined. Blend in more chipotles and/or mayonnaise to taste. Spoon aioli into a small bowl and shill until serving time.
4. When the russets are roasted, arrange them on a platter with the aioli in the center and serve hot.

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