Roasted Russets With Chipotle Aioli

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

• Ready In: 45 mins
• 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.