Chipotle Mayo Wedges (Printable Version)
Potato wedges tossed with chipotle mayo and baked until crisp.
# What You'll Need:
01 -
Handful chopped chives (optional)
02 -
A pinch or two salt, more if needed
03 -
1 tablespoon water
04 -
Up to 2 teaspoons chipotle paste
05 -
2 heaping tablespoons mayo
06 -
500g small potatoes, unpeeled
# Step-by-Step Guide:
01 -
Once they're cooked, throw on some chives and a good sprinkle of salt if you want. Do this before serving up.
02 -
Switch your oven over to broil or grill and let the potatoes get golden and crisp—won't take more than a minute or two. Don't walk away, they can burn fast.
03 -
Set the mayo-coated potato pieces on your roasting pan. Pop them into the hot oven for about 15 minutes.
04 -
Once the potatoes aren't too hot to touch, slice each into quarters. Drop them in the mix you made, then toss gently so everything's covered.
05 -
Grab a big bowl and combine the mayonnaise with your chipotle and water. Give it all a good stir.
06 -
Crank your oven to 200°C, or 400°F, so it'll be ready.
07 -
Boil the unpeeled baby potatoes until they're soft but haven't fallen apart. Should take close to 10 minutes.