Chipotle Mayo Wedges (Printable Version)
# What You'll Need:
01 -
Chives, chopped (use if you want)
02 -
Pinch of salt or more, as you like
03 -
1 tablespoon water
04 -
1-2 teaspoons chipotle paste
05 -
2 big spoonfuls mayonnaise
06 -
1/2 kilo small potatoes
# Steps to Follow:
01 -
Top with some chives and a little extra salt if you like. Do this right before serving up.
02 -
Set the oven to broil or grill, then pop the potatoes in until they're as crisp as you want, 1 or 2 minutes. Don't let them burn—keep an eye out.
03 -
After they're coated, toss them onto a roasting tray and slide into the hot oven for about 15 minutes.
04 -
When your potatoes are just cool enough, cut each one into four. Toss them right into the big bowl with that chipotle mayo and give a gentle mix so everything gets covered.
05 -
Grab a large bowl and stir together mayo with chipotle paste and water.
06 -
Turn your oven on so it heats up to 200°C or 400°F.
07 -
Toss unpeeled baby potatoes in a big pot, boil till they're soft but still a bit firm—takes about 10 minutes.