Tex-Mex Pototao Slices

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Tex-Mex Pototao Slices

 

3 large red potatoes, scrubbed, cut in 1/4 inch thick rounds

2 tbsps. extra-virgin olive oil

2 tbsps. tex-mex spice blend

 

Garnishes:

3/4 cup sour cream

3/4 cup salsa

4 green onions, chopped, optional

 

Put potatoes in large bowl. Drizzle in oil. Stir to coat. Sprinkle spice

blend over potatoes. Stir gently to coat as evenly as possible. Spread

potatoes on large, parchment-lined baking sheet.

 

Bake in preheated 450 degrees oven until browned and crisp at edges, 25 to

40 minutes, removing smaller, well-done ones as they're ready.

 

Serve warm. To eat, smear slice with sour cream, top with dollop of salsa,

then sprinkling of green onion, if desired.

Serves 6.

 

 

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