Roasted Potato Slices with Smoky Aioli Dip

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Roasted Potato Slices with Smoky Aioli Dip
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Rating: 
Makes: 8 servings adjust
Simple right? Baked potatoes? But so goooood. Something about the recipe caught my eye and I can't wait to make the tasty Aioli! For this, for sammiches, into a salad dressing, as a marinade.... (I also have the Aioli recipe listed separately in my recipe list, if it's something you'd like to go find and bookmark for later)

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Directions

Ingredients

  • Oil, or vegetable cooking spray for coating baking sheets

Step 1

Preheat your oven to 400 degrees. Lightly coat two baking sheets (with rims) with oil or cooking spray.

Ingredients

  • 2 pounds Russet Potato

Step 2

Scrub the potatoes and slice into 1/4" slices.

Ingredients

  • 3 tablespoons Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • pinch Cayenne Pepper, optional

Step 3

Put the sliced potatoes into a large shallow bowl with the oil, salt, black pepper, and optional cayenne. Use your hands to turn the potatoes over and over, until they are thoroughly coated.
 

Step 4

Arrange the potato slices on the prepared baking sheets, making sure the slices aren't touching each other. Bake for 15 minutes. Rotate the pans back to front and shelf to shelf, to make sure potatoes roast evenly. Bake for another 10 minutes.
 

Step 5

Remove the potatoes to parchment paper to dry. Add more salt if desired.

Ingredients

  • 1⁄3 cup Mayonnaise, (regular or vegan)
  • 1⁄3 cup Yogurt, (Greek or soy)
  • 1⁄2 teaspoon Ground Cumin
  • 1⁄2 teaspoon Sweet Paprika, (smoky would be nice too)
  • 1⁄4 teaspoon Onion Powder
  • 1 small Garlic Clove, minced
  • pinch Salt
  • Black Pepper, few grinds

Step 6

Smoky Aioli Dip:

Combine all of the ingredients and mix with large spoon or whisk until blended.
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