Smoky Aioli Recipes

SMOKY CHIPOTLE AIOLI

Smoky Chipotle Aioli image

This is such an easy, throw together sauce for crudite, smoked sausage bites, or steak bites. This recipe comes from Out of the Frying Pan.

Provided by Penny Stettinius

Categories Southwestern U.S.

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup mayonnaise, good quality like Hellman's
1 large garlic clove, minced
1/2 lime, juice of, squeezed
1 teaspoon dried chipotle powder
salt and pepper

Steps:

Whisk all ingredients in a bowl until well combined.
Store in an airtight container in the the refrigerator for up to a week.

Nutrition Facts : Calories 61.9, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 111.2, Carbohydrate 4.6, Fiber 0.3, Sugar 1.1, Protein 0.3

POTATO WEDGES WITH SMOKY AIOLI

Potato Wedges with Smoky Aioli image

Provided by Food Network

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 medium russet potatoes, preferably organic
2 tablespoons olive oil, plus more for the pan
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
1 teaspoon smoked paprika
1/2 cup mayonnaise
2 tablespoons finely chopped flat-leaf parsley

Steps:

Place a large rimmed baking sheet in the oven; preheat the oven to 425 degrees F.
Wash the potatoes well, then pat them dry. Cut each potato lengthwise into 1-inch-thick wedges. Toss the wedges with 1 tablespoon of the oil, 1 teaspoon salt and some pepper.
Carefully remove the hot baking sheet from the oven and brush it lightly with oil. Arrange the wedges, cut-side-down, on the sheet in a single layer. Bake until the underside is golden brown and not sticking to the baking sheet, about 25 minutes. Use a metal spatula to loosen and flip the potatoes, then continue to bake until golden brown and crisp all over, about 20 minutes more.
Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over low heat. Add the garlic and cook, stirring often, until golden, about 3 minutes. Add the paprika and cook 30 seconds, stirring. Remove from the heat and cool slightly; then stir the mixture into the mayonnaise.
Sprinkle the potato wedges with parsley and serve with the aioli for dipping.

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