Roasted Russets With Chipotle Aioli

1. 1

   Preheat the oven to 400.

2. 2

   Lightly oil a large baking sheet.

3. 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. 4

   Roast for 20 minutes, or until light brown on one side.

5. 5

   Turn them over with a spatula and roast for about 15 minutes more, until browned.

6. 6

   Meanwhile, place 1/2 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. 7

   Blend in more chipotles and/or mayonnaise to taste.

8. 8

   Spoon the aioli into a small bowl and chill until serving time.

9. 9

   When the russets are roasted, arrange them on a platter and serve with the aioli.

* Per serving · 4 servings · Values may vary.

No additional tips available.