Crispy Roasted Potato Wedges with Chipotle-Lime Aioli
Crispy Roasted Potato Wedges with Chipotle-Lime Aioli
Everyone loves a nice crispy potato wedge! Goes great with any of the grill items we shared in June!
Inspired by “All the Healthy Things”.
Prep Time: 10-15 minutes
Cook Time: 30-40 minutes
Total Time: 40-55 minutes
Servings: 2-4, depending on your carb servings
Potato Wedge Ingredients:
2 large/400 grams russet potatoes
3 TBSP avocado oil (you could cut back on the oil to reduce your fat servings if you like)
1 TSP garlic powder
1 TSP sea salt
Chipotle-Lime Ingredients:
½ cup/5 TBSP Mayo (see recipe below)
1 ½ TSP chipotle powder
¾ TSP garlic
½ TSP paprika
1 TSP sea salt
Juice of one lime
Mayo Preparation Instructions (makes 20 servings of 1 TBSP each):
Break egg and add lemon juice into your immersion blender container. Leave to sit at room temperature for 30 minutes to 2 hours.
Add 1/4 cup of oil to container. Blend until ingredients are combined.
Pour the remaining 1 cup of oil extremely slowly...the smallest drizzle at a time while blending together. This may take 2 to 3 minutes. You will eventually see the consistency of the mixture becomes more mayonnaise-like (if it doesn't, you may have added the oil too quickly.)
Instructions:
Pre-heat oven to 425 degrees.
Slice potatoes into wedges.
Toss potatoes in avocado oil until well-coated and then place them on a baking sheet lined with parchment paper.
Roast potatoes 15-20 minutes on each side or until golden brown.
Remove the potatoes from the sheet and place in a large mixing bowl. Toss in sea salt and garlic powder until well-coated.
Add chipotle-lime aioli ingredients to a small bowl and mix well until well-combined. Dip potatoes in aioli!
Whole recipe serving breakdown (excluding aioli):
0 Servings Protein
4 Servings Carb
3 Servings Fat
0 Servings Veggies
Aioli breakdown:
0 Servings Protein
0 Servings Carb
5 Servings Fat
0 Servings Veggies