This recipe was inspired by one of our favorite Ithaca restaurants—Just a Taste Wine & Tapas Bar. We love munching crisp potatoes out back on their flagstone patio. We’ve adapted their treat by slicing the potatoes into easy-to-eat wedges and oven-roasting rather than frying them.
Russets are good-sized baking potatoes with coarse, tasty skins. Our aioli made with chipotle peppers in adobo sauce and fresh garlic is pretty spicy. At home, most of us make our own mayonnaise, but this throw-together recipe uses your favorite prepared mayo for convenience. Obviously, you can use a vegan mayonnaise too. Leftover aioli keeps for a week or more when tightly covered and refrigerated.
- 6 russet potatoes, each scrubbed and cut lengthwise into 6 to 8 wedges
- ¼ cup vegetable oil or cooking spray
- ⅛ teaspoon salt
- ½ to ⅔ cup prepared mayonnaise
- 1 to 2 tablespoons chipotles in adobo sauce*
- 3 tablespoons fresh lime juice
- 1 large garlic clove, minced or pressed
- ⅛ teaspoon salt
- Preheat the oven to 400°.
- Lightly oil a large baking sheet.
- 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.
- 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.
- Blend in more chipotles and/or mayonnaise to taste.
- Spoon the aioli into a small bowl and chill until serving time.
- When the russets are roasted, arrange them on a platter with the aioli in the center and serve hot.