Roasted Russets With Chipotle Aioli

Ingredients

Potatoes:
6 russet potatoes, each scrubbed and cut lengthwise into 8 wedges
1/4 cup vegetable oil
1/2 tsp salt

Aioli:
2/3 cup mayonnaise
1 to 2 tbsp puréed chipotle chilies packed in adobo sauce
3 tbsp fresh lime juice
1 large clove garlic, minced or pressed
1/8 tsp salt

Directions

Lightly oil large baking sheet.
For potatoes, in bowl, coat potatoes with oil and sprinkle with salt. Spread in single layer on prepared sheet. Roast 20 minutes in preheated 400F oven, or until lightly browned on top. Turn; roast 20 minutes, or until browned all over.
Meanwhile, for aioli, place mayonnaise, 1 tablespoon chipotles, lime juice, garlic and salt in mini food processor or blender. Process until smooth and well combined. Taste; blend in more chipotle if desired. Spoon into serving bowl. Refrigerate until ready to use.
To serve, arrange potatoes on platter with bowl of aioli in centre.