Serves: 4 Chipotle aioli has an intense flavor for a quick way to spice up baked fries.
2 large russet potatoes, scrubbed
1 tbsp cornstarch
1 tbsp avocado oil
½ tsp salt
Pinch of black pepper
½ cup grated cotija
½ cup mayonnaise
1 clove garlic, minced
3 chipotle peppers in adobo, finely chopped
½ lime, juiced
Water to thin out
Preheat the oven to 425 degrees fahrenheit and line a large baking sheet with parchment paper.
Cut the potatoes into ½” thick wedges. Place into a bowl and cover with water. Let soak for about 30 minutes. Drain and pat completely dry with towels. Make sure they’re as dry as possible as this ensures cripsiness.
Toss the soaked and dried potatoes into a clean large bowl. Add the cornstarch, avocado oil, salt, and pepper. Toss to combine and make sure the cornstarch is rubbed completely into the fries.
Line the fries out evenly on the baking sheet. Bake for 15 minutes, flip, and bake for another 15 minutes. Turn the heat to broil and roast for 2 minutes to brown a little more if desired.
Remove the fries from the oven, top with the cotija, and place back in the oven on broil for another 1-2 minutes.
Mix all the aioli ingredients together in a small bowl. Thin with 1 tbsp water at a time if necessary. Serve alongside the fries.