Roasted Potato Slices With Lime And Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| August 1994 | 1 | Servings | ||
INGREDIENTS
| Two, 1/2-pound russet | ||
| baking potatoes | ||
| 1 | T | Extra-virgin olive oil |
| 2 | T | Mayonnaise |
| 2 | t | Fresh lime juice |
| 1/4 | t | Chili powder |
INSTRUCTIONS
Preheat oven to 450F. Peel potatoes and halve lengthwise. Cut potatoes crosswise into 1/4-inch-thick slices and on a baking sheet toss with oil and salt and pepper to taste. Bake potatoes in one layer in middle of oven, stirring occasionally, 15 minutes, or until golden. In a bowl stir together mayonnaise, lime juice, and chili powder. Add warm potatoes and combine well. Serves 2. Gourmet August 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 983
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 7.6mg
Sodium: 326.1mg
Potassium: 4866.1mg
Carbohydrates: 200.7g
Fiber: 22.1g
Sugar: 11.4g
Protein: 23.6g