Roasted Russets with Chipotle Aioli
Prep time: 
Cook time: 
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Serves: 6 to 8
  • 6 russet potatoes, each scrubbed and cut lengthwise into 6 to 8 wedges
  • ¼ cup vegetable oil or cooking spray
  • ⅛ teaspoon salt
Chipotle Aioli
  • 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
  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 with the aioli in the center and serve hot.
*These spicy hot, smoky peppers are available preserved in tangy adobo sauce. Look for jars or cans of them in the produce section of large supermarkets. Adobo sauce is a thick, spicy puree of tomatoes, vinegar, onions, sugar, and spices.
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at