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):

1. Break egg and add lemon juice into your immersion blender container.  Leave to sit at room temperature for 30 minutes to 2 hours.

2. Add 1/4 cup of oil to container.  Blend until ingredients are combined.

3. 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:

1. Pre-heat oven to 425 degrees.

2. Slice potatoes into wedges.

3. Toss potatoes in avocado oil until well-coated and then place them on a baking sheet lined with parchment paper.

4. Roast potatoes 15-20 minutes on each side or until golden brown.

5. Remove the potatoes from the sheet and place in a large mixing bowl.  Toss in sea salt and garlic powder until well-coated.

6. 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