Description
These easy Baked Potato Wedges with Chipotle-Lime Aioli are a game changer for your Whole30, next game-day party, or just a weeknight dinner. They’re packed full of flavor and crispy on the outside without any frying and the easy chipotle-lime aioli is the perfect dipping sauce! This recipe is Whole30 compliant, Paleo-friendly, and gluten-free.
Ingredients
Scale
For the Potato Wedges:
- 2 large russet potatoes
- 3 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp of sea salt
- 1/2 tsp paprika
For the Aioli:
- 1/2 c Whole30 compliant mayonnaise
- 3 tbsp fresh lime juice
- 1 1/2 tsp chipotle powder
- 3/4 tsp garlic
- 1/2 tsp paprika
- 1/4 cup cilantro leaves, chopped
- 1 tsp salt
Instructions
- Preheat an oven 425 degrees.
- While the oven is preheating, slice the potatoes into wedges. Try to cut the potatoes so that they are an equal thickness so that they cook evenly.
- Add the potatoes to a mixing bowl and drizzle with oil. Toss them until well coated and then place them on a baking sheet, lined with parchment paper. Bake the potatoes for roughly 40-45 minutes, flipping halfway through, or until golden brown and crispy.
- While the potatoes are baking, add the aioli ingredients to a bowl and mix until well combined. Keep refrigerated until ready to use.
- When the potatoes are finished baking, remove them from the sheet pan and place them in a large mixing bowl. Sprinkle the sea salt, garlic powder , and paprika over them and toss until well coated. Enjoy the potatoes with the aioli!
