Crispy Baked Potato Wedges with Chipotle Aioli

Ingredients

• 2 large Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 cup Mayonnaise
• 1 tablespoon Chipotle peppers in adobo sauce
• 1 teaspoon Lime juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Take the 2 large Russet potatoes, wash them thoroughly, and then cut each potato lengthwise into wedges, aiming for pieces approximately 1.27 cm thick at their widest point.
2. 2In a large mixing bowl, combine the cut potato wedges with the 2 tablespoons of Olive oil, 1 teaspoon of Smoked paprika, 1/2 teaspoon of Garlic powder, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper. Toss everything together until all the potato wedges are evenly coated with the oil and spices.
3. 3Arrange the seasoned potato wedges in a single layer on a large baking sheet, making sure they do not overlap. Bake in the preheated oven at about 205°C (200°C) for 15-17 minutes.
4. 4Carefully remove the baking sheet from the oven. Using tongs or a spatula, flip each potato wedge to its other side, then return the baking sheet to the oven. Continue baking at about 205°C (200°C) for another 15-18 minutes, until the wedges are golden brown and crispy on the outside, for a total baking time of 30-35 minutes.
5. 5While the potato wedges are baking, prepare the chipotle aioli. In a small bowl, whisk together the 1/2 cup of Mayonnaise, 1 tablespoon of Chipotle peppers in adobo sauce, and 1 teaspoon of Lime juice until the mixture is smooth and well combined.
6. 6Once the potato wedges are golden brown and crispy, remove them from the oven. Serve the hot, crispy baked potato wedges immediately with the chipotle aioli for dipping.

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