Roasted Potatoes With Chipotle Mayo

• FOR THE RED POTATOES:
• 12 Medium Red Potatoes, Cut Into Wedges
• 1/4 cups Olive Oil
• 1/8 teaspoons Cayenne Pepper (Optional)
• 1 Tablespoon Fresh Chopped Dill
• FOR THE CHIPOTLE MAYO:
• 1 cup Mayonnaise
• 2 Medium Chipotle Peppers In Adobo Sauce
• 1 Tablespoon Adobo Sauce
• 1/2 Lime, Juiced
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper

1. For the roasted red potatoes:
2. Preheat oven to 400u0b0 F (218u0b0C). Line a baking sheet with aluminum foil or parchment paper. In a bowl combine potatoes, olive oil and seasoning. Toss to coat evenly. Transfer to baking sheet and spread out into a single layer.
3. Roast potatoes for 45 minutes to 1 hour, flipping twice, until golden and fully cooked. Remove from the oven and season with salt to taste. Garnish with chopped dill.
4. For the chipotle mayo:
5. Combine all ingredients in a blender or food processor, and blend until smooth.

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Taken from tastykitchen.com/recipes/sidedishes/roasted-potatoes-with-chipotle-mayo/ (may not work)