Spicy Chipotle Potato Wedges (Print Version)
# Ingredients:
01 -
Chopped chives, if you want
02 -
Salt as you like
03 -
1 tablespoon water
04 -
1-2 teaspoons chipotle paste
05 -
2 big spoonfuls mayonnaise
06 -
1/2 kg tiny potatoes
# Instructions:
01 -
Just before digging in, sprinkle some flaky salt and chopped chives if you want.
02 -
Crank your oven to broil/grill and let the potatoes get golden and crunchy, only needs another 1-2 minutes. Keep an eye on them so they don't burn.
03 -
Spread the coated potatoes out on your roasting pan and bake for 15 minutes in your hot oven.
04 -
After the potatoes have cooled off a bit, chop them into quarters. Drop them into the bowl with chipotle mayo and toss gently to cover every piece.
05 -
Grab your big bowl and stir together mayonnaise, the chipotle paste, and water until smooth.
06 -
Fire up your oven to 200°C, that’s 400°F.
07 -
Put unpeeled baby potatoes in boiling water and cook them until they feel soft but don’t fall apart. About 10 minutes should do it.