Golden Roasted Potatoes With Chile Mayonnaise

Simple and oh so good, with a little spicy heat from the red chiles! Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  large russet potatoes, about 1 pound
•  olive oil
•  salt

• Red Chile Mayonnaise

• 1  cup mayonnaise
• 1  teaspoon  ground red chile (to taste)

Directions

1. Preheat oven to 400*F.
2. Lightly oil a baking sheet.
3. Peel the potatoes with a paring knife and cut them lengthwise into sixths or smaller if potatoes are big.
4. Toss them with just enought oil to coat and season with salt.
5. Bake until they are tender and covered with a golden crust, about 1 hour, turning them a few times so that they color evenly.
6. Serve with the mayonnaise.
7. Chile Mayonnaise:
8. Stir the ground red chile with the mayonnaise. Remember, the heat will increase as it sits!
9. Variation:
10. Green Chile Mayonnaise:
11. Add several minced and seeded jalapenos, an unseeded serrano chile, or a large Anaheim chile, grilled, peeled, seeded, and finely minced.
12. Chipotle Mayonnaise:
13. For a smoky hot mayonnaise, stir in a little pureed canned chipotle chile. Add chopped scallions, garlic, and cilantro, if desired, to taste.