Crispy Potatoes Chipotle Aioli (Print Version)

# Ingredients:

→ For the Potatoes

01 - 11⁄2 pounds Yukon gold potatoes
02 - 1-2 tablespoons avocado oil, plus extra for pan
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon salt
05 - 1⁄2 teaspoon garlic powder
06 - 1⁄2 teaspoon onion powder
07 - 1⁄4 teaspoon black pepper
08 - Fresh chives, chopped, for garnish

→ For the Chipotle Aioli

09 - 1⁄4 cup sour cream
10 - 1⁄4 cup mayonnaise
11 - 1 tablespoon lime juice
12 - 2 teaspoons chipotle in adobo sauce
13 - 1⁄8 teaspoon salt

# Instructions:

01 - Heat oven to 450°F with a metal baking pan inside to get hot.
02 - Clean potatoes and cut into 1-inch pieces. Toss with avocado oil and all seasonings in a large bowl until evenly coated.
03 - Remove hot pan from oven, brush with oil, and spread potatoes in a single layer. Roast for 20 minutes.
04 - Toss potatoes and continue roasting for 15-20 minutes more until crispy outside and tender inside.
05 - While potatoes roast, combine sour cream, mayonnaise, lime juice, chipotle sauce, and salt in a small bowl.
06 - Garnish hot potatoes with fresh chives and serve with chipotle aioli on the side.

# Notes:

01 - Can be air fried at 390°F for 18-20 minutes
02 - Preheating the pan helps achieve maximum crispiness
03 - Best served immediately while hot and crispy

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