Chipotle Potato Wedges (Print Version)
Golden brown potato wedges rolled in smoky chipotle mayo, finished with flaky salt and some snipped chives on top.
# Ingredients:
01 -
Chives, chopped (if you want)
02 -
Salt as you like
03 -
1 tablespoon water
04 -
1-2 teaspoons chipotle paste
05 -
2 tablespoons mayo
06 -
500g small potatoes
# Steps:
01 -
If you'd like, sprinkle on some chopped chives and flaky salt before you dig in.
02 -
Switch the oven to broil or grill and let the potatoes get crispy. Just 1 or 2 minutes—watch so they don't char up.
03 -
Toss the coated potatoes into your roasting pan and slide them into that hot oven for about 15 minutes.
04 -
After potatoes cool, slice them into quarters. Plop them in with the chipotle mayo mix and gently coat every piece.
05 -
Dump mayo, chipotle paste, and water into a bigger bowl and stir until smooth.
06 -
Set your oven cranking up to 200°C, about 400°F.
07 -
Grab your baby potatoes, leave the skins on, and boil for roughly 10 minutes till soft but not mushy.