Chipotle Aioli with Chili Roasted Potatoes

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So, based on this post, I think you know that I like to dip potatoes in aioli. The problem with yesterday’s meal? You just can’t eat frites every single day. IT is a shame. They are yummy, but that wouldn’t be healthy. Plus, I think we would all get sick of them eventually. So, I came up with a way to enjoy potatoes and aioli in a slightly healthier, not fried manner.

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Roasted potatoes were one of the first recipes that I made from a cookbook. I made roasted potatoes with rosemary and garlic and these teeny, tiny onions. They were good, until I made them a few times a week. These Chili Roasted Potatoes are equally as good, except they have a kick. Plus, they mix sweet potatoes with white potatoes. Then there is the chipotle aioli. Oh. My. Goodness.

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For a more detailed post on making aioli, check out this one. I highly recommend this. Oh, and make a really big batch of potatoes because the leftovers are fab.

Chipotle Aioli

by Jessica

Prep Time: 10 minutes

Keywords: blender

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Ingredients (1 cup mayonnaise)

  • 1 egg yolk at room temperature
  • 1/4 teaspoon salt
  • juice 1/2 lemon
  • 3 cloves roasted garlic
  • 1/3 cup extra virgin olive oil
  • 3-4 tablespoons pureed chipotles in adobo

Instructions

In a small food processor, add the egg yolk, salt, lemon juice, and garlic. Turn on low and slowly drizzle in oil in a steady stream until it is all incorporated. It should be thick. Add the chipotle in adobo and combine. Remove from the food processor and store in a container with a lid.

Chipotle Aioli

by Jessica

Prep Time: 10 minutes

Keywords: blender

 

Ingredients (1 cup mayonnaise)

  • 1 egg yolk at room temperature
  • 1/4 teaspoon salt
  • juice 1/2 lemon
  • 3 cloves roasted garlic
  • 1/3 cup extra virgin olive oil
  • 2/3 cup light tasting oil
  • 3-4 tablespoons pureed chipotles in adobo

Instructions

In a small food processor, add the egg yolk, salt, lemon juice, and garlic. Turn on low and slowly drizzle in oil in a steady stream until it is all incorporated. It should be thick. Add the chipotle in adobo and combine. Remove from the food processor and store in a container with a lid.

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  1. Ericka’s avatar

    These potatoes look so good! I love the combination of sweet and idaho potatoes too! I have chosen your recipe as my host favorite for a feature on http://www.foodiefriendsfridaydailydish.com. The article features all of the hosts’ favorite recipes from the Foodie Friends Friday party and it’s called “Recipes that Caught our Attention”. Look out for it on Monday!! Congratulations and I can’t wait to try this recipe!

  2. Winelady Cooks’s avatar

    Your recipes look delicious. Thanks so much for sharing with Foodie Friends Friday.

    Joanne/Winelady Cooks

  3. jessica’s avatar

    Thank you! I am so excited. I am so happy you stopped by.

  4. jessica’s avatar

    Thank you so much. Thank you for hosting. I love participating.

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