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9 oz mayonnaise (Duke’s), a little more than 1 cup

1 tsp coarse kosher salt

¼ tsp fresh ground black pepper

Juice of ½ navel orange

2 cloves garlic

1 chipotle chili pepper in adobo

2.5 lbs Russet potatoes

Olive oil (for Baking)

Peanut Oil (for frying)

1 tbsp kosher salt (for baking the potatoes)

Fine salt for seasoning after frying (you can blitz kosher salt in a food processor)

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Instructions

Day 1: Prep the Potatoes (Alton Brown Method)

1. Preheat oven to 350°F

2. Wash & dry: Scrub potatoes thoroughly under cold water. Dry completely with a kitchen towel.

3. Poke holes: Use a fork to poke 8–12 holes around each potato to allow steam to escape.

4. Oil & salt: Place potatoes in a bowl, coat with olive oil, and sprinkle with the 1 tbsp kosher salt.

5. Place potatoes directly on the middle oven rack.

6. Place a foil-lined sheet pan on the lower rack to catch any drips.

7. Bake for 60 minutes, stopping just short of fully cooked.

   Chill overnight

Day 1 (Optional): Make the Chipotle Aioli

This benefits from resting overnight, giving deeper heat and a slightly “cheesy” depth like the Just a Taste version.

1. Add all aioli ingredients to a food processor (mayo, 1 tsp salt, black pepper, orange juice, garlic, chipotle pepper)

2. Process for about 1 minute, until smooth.

3. Transfer to a container and refrigerate.

   Day 2: Make the Potato Wedges

4. Cut: Slice the chilled baked potatoes into 8 wedges each (cut into eighths).

5. Fry: Heat Peanut oil to 350°F. Deep-fry the wedges until golden and crisp.

6. Salt: Spread wedges on a paper towel–lined surface. Immediately season with fine salt.