Roasted Fingerling Potatoes with Chipotle Aioli
Crispy roasted
fingerling potatoes and smoky cashew-based aioli pair up to make an addictive
side dish or snack.
§ Prep Time: 1 hour
§ Cook Time: 45 minutes
§ Total Time: 1 hour 45 minutes
§ Yield: 4 servings
Ingredients
For the chipotle aioli:
§ 3/4
cup raw cashews
§ 1/2
cup + 1 tablespoon filtered water
§ 1
1/2 tablespoons lemon juice
§ 3
chipotle peppers (in adobo sauce)
§ 1
clove of garlic
§ 1
1/2 tablespoons roughly chopped chives
§ 1
teaspoon kosher salt
§
1/4
teaspoon chili seasoning mix
For the roasted fingerling potatoes:
Instructions
§ 2
tablespoons olive oil
For the roasted fingerling potatoes:
§ 1
1/2 pounds fingerling potatoes
§ 2
tablespoons olive oil
§ Pinch
of salt
§ Cracked
black pepper
§ Chopped
chives
Instructions
1.
Begin by soaking the cashews for the chipotle
aioli. Place the cashews into a bowl or a glass jar. Pour boiling water over
the cashews, just enough to cover them. Let the cashews sit for 45 minutes to
an hour.
2. To
make the roasted fingerling potatoes, preheat oven to 400ºF. Set an oven rack
in the center position. Line a large sheet pan with parchment paper and set
aside.
3. Rinse
the fingerling potatoes. Slice the potatoes in half. If you have larger
fingerling potatoes, slice them into quarters. Toss the potatoes with the olive
oil and a pinch of salt.
4. Spread
the potatoes over the prepared baking sheet. Arrange the potatoes so that they
are cut side down. Bake the potatoes for 30 minutes.
5. Take
the potatoes out of the oven and increase the oven temperature to 425ºF. Lift
the potatoes and check their color. If they are a deep golden brown, flip them
over. Many ovens don’t roast the potatoes evenly, so you may end up flipping
about half of the potatoes only. Return the potatoes to the oven and roast for
another 8 to 10 minutes.
6. While
the potatoes are baking, prepare the chipotle aioli. Drain the cashews. Using a
high-speed blender or an immersion blender, blend the cashews, filtered water,
lemon juice, chipotle peppers, garlic, chives, salt and chili seasoning until
smooth. Drizzle in the olive oil and blend until incorporated. Pour the
chipotle aioli into a bowl and let it sit until the potatoes are finished
baking.
7. Sprinkle
the potatoes with a bit of black pepper and chopped chives, if you like. Serve
the potatoes with the aioli.
Source https://ohmyveggies.com
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