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Ingredients
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For the Crispy Potato Cubes
For the Roasted Poblano Aioli
Method
For the Crispy Potato Cubes
- 1
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash and peel the Russet potatoes. Cut them into even 1-inch cubes.
- 2
Season and Oil
In a large bowl, toss the cubed potatoes with olive oil, salt, black pepper, and paprika until evenly coated.
- 3
Roast the Potatoes
Spread the seasoned potato cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden and crispy, flipping halfway through the cooking time.
For the Roasted Poblano Aioli
- 4
Roast the Poblano Peppers
While the potatoes are roasting, place the poblano peppers directly on a gas flame or under the broiler in the oven. Roast until the skin is blackened and blistered, about 5-7 minutes. Place the roasted peppers in a bowl and cover with plastic wrap to steam for 10 minutes.
- 5
Prepare the Aioli
Once cooled, peel the skin off the poblano peppers, remove the seeds, and chop them roughly. In a food processor, combine the roasted poblano, mayonnaise, garlic cloves, lime juice, and salt. Blend until smooth and creamy. If desired, stir in chopped cilantro for added flavor.