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Roasted Potato Slices With Lime and Chili

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Roasted Potato Slices With Lime and Chili

 

2, 1/2 pound each russet potatoes

1 tablespoon extra-virgin olive oil (EVOO)

2 tablespoons mayonnaise

2 teaspoons fresh lime juice

1/4 teaspoon chili powder

 

Preheat oven to 450 degrees.

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.

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