|
i got this one from one of the moosewood recipe books. they are some of my favorite books. obviously, you can replace the mayo with vegannaise to make it vegan friendly. shit is soo good!
Potatoes
6 russet potatoes, each scrubbed and cut lengthwise into 6 to 8 wedges
1/4 cup vegetable oil
1/8 teaspoon salt
Chipotle Aioli
1/2 to 2/3 cup prepared mayonnaise
1 to 2 tablespoons chipotles in adobo sauce*
3 tablespoons fresh lime juice
1 large garlic clove, minced or pressed
1/8 teaspoon salt
*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 purée of tomatoes, vinegar, onions, sugar, and spices.
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 1/2 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.
|
Login
Register
FAQ
Search
