Roasted Russets With Chipotle Aioli

Submitted by gailanng

"From Moosewood. Leftover aioli keeps for a week or more when tightly covered and refrigerated."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 6 russet potatoes, each scrubbed and cut lengthwise into 6 to 8 wedges
• 1⁄4 cup vegetable oil
• salt (to taste)

• Chipotle Aioli

• 1⁄2 - 2⁄3 cup prepared mayonnaise
• 1 -2 tablespoon chipotle chile in adobo
• 3 tablespoons fresh lime juice
• 1 large garlic clove, minced
• 1⁄8 teaspoon salt

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.