Easy, lightly seasoned oven-roasted red potatoes with chipotle mayonnaise. Good as a starter or side dish.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE RED POTATOES:
- 12 Medium red potatoes, cut into wedges
- ¼ cups Olive oil
- ⅛ teaspoons Cayenne pepper (optional)
- 1 tbsp Chopped fresh dill
- FOR THE CHIPOTLE MAYO:
- 1 cup Mayonnaise
- 2 Medium Chipotle Peppers In Adobo Sauce
- 1 tbsp adobo sauce
- ½ Lime, Juice
- ¼ teaspoons Salt
- ¼ teaspoons Black pepper
Preparation
For the roasted red potatoes:
Preheat the oven to 400°F (218°C). Line a baking sheet with aluminum foil or parchment paper. In a bowl, combine the potatoes, olive oil and seasoning. Toss to evenly coat. Transfer to a baking sheet and spread in a single layer.
Roast the potatoes for 45 minutes to 1 hour, turning twice, until browned and cooked through. Remove from the oven and season with salt to taste. Garnish with chopped dill.
For the chipotle mayonnaise:
Combine all ingredients in a blender or food processor and blend until smooth.
