2 1⁄2 pounds potatoes (any variety, cut into wedges)
6 tablespoons Olive Oil
4 cloves Garlic (finely minced)
kosher salt
cracked black pepper
flaky sea salt
---FOR THE AIOLI---
1 whole egg (*sub in flax egg to keep vegan)
1 tablespoon lime juice
1 teaspoon Dijon Mustard
4 cloves Garlic (minced)
1 cup Olive Oil
1 tablespoon smoked paprika
3 chipotle chilis in adobo sauce (add more to increase spiciness)
Instructions
Preheat oven to 450 degrees.
Toss the potatoes wedges, 5 tablespoons of olive oil, salt and pepper in a large bowl or directly onto a rimmed baking sheet. Spread the potatoes out on a single layer. Use two pans if necessary, so that none of the wedges are touching each other. Transfer to the oven and roast for 30-35 minutes, flipping once, until evenly baked and golden brown.
Remove pan from oven, lower heat to 350 and drizzle with the last tablespoon of olive oil and minced garlic. Stir to coat the fries evenly and place back in the oven for 5-10 minutes, until very fragrant.
While the potatoes roast, make the chipotle aioli.
When the potatoes are done, taste and season with flakey seat salt and freshly ground black pepper as needed.
