Tricia loves this as a main course, along with a salad or other veggies.

(adapted from The Moosewood Cookbook)

Tricia’s Favorite: Roasted Russet Potatoes with Chipotle Aioli

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins
Servings: 6



    1. Preheat oven to 400°F.
    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, blend 1/2 cup of the mayonnaise, 1 tablespoon of the chipotles + sauce, the lemon juice, garlic, and salt in by hand (or in a mini-food processor if you prefer) until smooth and well combined. If you want a sweeter flavor, add 1 TBS of ketchup.
    7. Adjust flavor by adding more mayonnaise or chipotle/adobo.
    8. When russets are roasted, serve potatoes with a small bowl of the sauce for dipping.
Recipe Card powered by WP Delicious

Leave a Comment

Your email address will not be published. Required fields are marked *