with Chipotle Mayo
HANDS-ON TIME
20 MIN
TOTAL TIME
50 MIN
Serves 4
One of my all-time favorite snacks is Potato Stix. You know the ones—those crispy matchsticks sold in indestructible tins providing the ultimate protection against breakage. I’ve always opted for the supersized container, which reminds me of the extra-tall Folgers coffee cans my grandma would use. The edge of the can would lightly scratch my forearm when I tried to reach the bottom for the crumbs. Ah, those glorious crumbs were everything to me.
Nowadays, I use Potato Stix to add crunch to everything from lobster rolls to salads. Sadly, they’re becoming harder to find, so I’ve developed this recipe for extra-crispy potato sticks. They’re not quite the same, but they do offer a fabulous crunch. And they’re amazing dipped into chipotle mayo.
Preheat the oven to 400°F. Place a large rimmed baking sheet in the center of the oven to preheat for at least 10 minutes.
Using a large sharp knife, cut a ¼-inch-thick slice off the bottom of each potato to keep them from rolling around. Cut the potatoes lengthwise into ¼-inch-thick slices. Stack the slices and then cut them lengthwise into ¼-inch-thick sticks.
In a large bowl, toss the potato sticks with the olive oil and season generously with salt and pepper. Remove the baking sheet from the oven and immediately add the potato sticks to it, spreading them in an even layer. Bake for about 30 minutes, until browned and crisp; stir the potato sticks halfway through baking.
Meanwhile, in a small bowl, whisk together the mayonnaise, chipotle, adobo sauce, and lime juice. Season the chipotle mayo with salt and pepper.
Serve the potato sticks with the chipotle mayo for dipping.
DO IT AHEAD The chipotle mayo can be refrigerated in an airtight container for up to 3 days.