50 minutes
A savory snack of oven-baked potato sticks paired with a smoky chipotle mayo dip.
Russet Potatoes, cut into 1/4-inch-thick sticks
0 lb
tablespoons
to taste
to taste
cups
Canned Chipotle In Adobo, minced
each
Adobo Sauce
tablespoons
teaspoons
1. Preheat Oven and Prepare Potatoes
Start by preheating your oven to 400°F. While the oven is heating, slice a pound of russet potatoes into ¼-inch-thick sticks.
2. Season and Toss Potatoes
Toss the potato sticks in a large bowl with two tablespoons of extra-virgin olive oil, and season them generously with kosher salt and freshly ground black pepper.
3. Bake the Potato Sticks
Spread the seasoned potato sticks out in a single layer on a large rimmed baking sheet. Bake in the preheated oven for about 30 minutes, stirring halfway through until they are golden and crispy.
4. Prepare Chipotle Mayo
Whisk together ½ cup of mayonnaise, one minced canned chipotle in adobo, a tablespoon of adobo sauce, and a teaspoon of fresh lime juice. Season with salt and pepper to taste.
5. Serve and Enjoy
Serve the hot, crispy potato sticks on a serving plate with the chipotle mayo in a dipping bowl on the side.
first at 325°F to cook through, and then at 375°F for a golden, crispy exterior.
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