Wedge Fries with Chipotle Garlic Aioli | Recipes | Sur La Table

Ingredients

• 6 Yukon gold potatoes (about 2 lbs.) scrubbed and washed, sliced into wedges
• ¼ cup avocado oil
• Freshly cracked black pepper
• Freshly cracked Himalayan pink salt
• ½ tsp garlic powder
• ⅛ tsp cayenne pepper
• ¼ cup finely chopped cilantro
• Coarse sea salt, for finishing
• 2 whole heads garlic
• Avocado oil
• Salt and freshly cracked black pepper
• 1 cup mayonnaise
• ¼ cup fresh-squeezed lemon juice
• 1 chipotle pepper in adobo + 2 Tablespoons adobo sauce
• ⅛ tsp Worcestershire sauce