Chili-Rubbed Purple Potato Wedges
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Ingredients
POTATO WEDGES
- 24 ounces purple baby fingerling potatoes
- ¼ teaspoon salt
- 1½ teaspoons chili powder
- 1½ teaspoons ground cumin
- ¼ cup coconut oil or avocado oil
AVOCADO AIOLI
- ½ avocado, cubed
- 2 tablespoons light mayonnaise
- 1 tablespoon canned adobo sauce
- ½ teaspoon minced garlic
Instructions
- Preheat oven to 450°. Line a rimmed baking sheet with foil, and coat with nonstick spray.
- Cut potatoes in half, and then in half again to make small long wedges. Place in a large bowl with salt, chili powder, cumin and oil. Toss to coat evenly.
- Arrange wedges in an even layer on prepared baking sheet. Bake 25 minutes, shake the pan, and bake an additional 5–10 minutes or until golden brown. To make the Avocado Aioli, combine avocado, mayo, adobo and garlic in a blender until smooth. Serve potato wedges warm with additional salt and Avocado Aioli for dipping.
