Roasted Garlic Potato Wedges with Chipotle Aioli


Roasted Garlic Potato Wedges with Chipotle Aioli


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
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
chipotle chilis in adobo sauce (add more to increase spiciness)


  1. Preheat oven to 450 degrees.
  2. 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.
  3. 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.
  4. While the potatoes roast, make the chipotle aioli.
  5. When the potatoes are done, taste and season with flakey seat salt and freshly ground black pepper as needed.
  6. Serve with the chipotle aioli.

Yields 6 Servings