5.0 from 3 votes
Roasted Fingerling Potatoes with Chipotle Aioli
Crispy roasted fingerling potatoes and smoky cashew-based aioli pair up to make an addictive side dish or snack.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings: 4 servings
Calories: 409 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For the chipotle aioli:
- ¾ cup raw cashews
- ½ cup + 1 tablespoon filtered water
- 1 ½ tablespoons lemon juice
- 3 chipotle peppers in adobo sauce
- 1 clove of garlic
- 1 ½ tablespoons roughly chopped chives
- 1 teaspoon kosher salt
- ¼ teaspoon chili seasoning mix
- 2 tablespoons olive oil
For the roasted fingerling potatoes:
- 1 ½ pounds fingerling potatoes
- 2 tablespoons olive oil
- Pinch of salt
- cracked black pepper
- chopped chives
Instructions
- Begin by soaking the cashews for the chipotle aioli. Place the cashews into a bowl or a glass jar. Pour boiling water over the cashews, just enough to cover them. Let the cashews sit for 45 minutes to an hour.
- To make the roasted fingerling potatoes, preheat oven to 400ºF. Set an oven rack in the center position. Line a large sheet pan with parchment paper and set aside.
- Rinse the fingerling potatoes. Slice the potatoes in half. If you have larger fingerling potatoes, slice them into quarters. Toss the potatoes with the olive oil and a pinch of salt.
- Spread the potatoes over the prepared baking sheet. Arrange the potatoes so that they are cut side down. Bake the potatoes for 30 minutes.
- Take the potatoes out of the oven and increase the oven temperature to 425ºF. Lift the potatoes and check their color. If they are a deep golden brown, flip them over. Many ovens don't roast the potatoes evenly, so you may end up flipping about half of the potatoes only. Return the potatoes to the oven and roast for another 8 to 10 minutes.
- While the potatoes are baking, prepare the chipotle aioli. Drain the cashews. Using a high-speed blender or an immersion blender, blend the cashews, filtered water, lemon juice, chipotle peppers, garlic, chives, salt and chili seasoning until smooth. Drizzle in the olive oil and blend until incorporated. Pour the chipotle aioli into a bowl and let it sit until the potatoes are finished baking.
- Sprinkle the potatoes with a bit of black pepper and chopped chives, if you like. Serve the potatoes with the aioli.
Cup of Yum
Notes
- You can also soak the cashews overnight with filtered water. Soaking cashews in room temperature water preserves the enzymes in the cashews.
- If you want the aioli to be less spicy, use 2 chipotle peppers.
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
41g
(14%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Sodium
601mg
(25%)
Potassium
891mg
(25%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
114IU
(2%)
Vitamin C
37mg
(41%)
Calcium
34mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 409
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 601mg | 25% |
| Potassium | 891mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 37mg | 41% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.