Title: Roasted Chili Potatoes
Categories: Vegetable Side Chili
Yield: 4 Servings

2	lb	Baking potatoes; peeled &
		. cut in half lengthwise
2	tb	Olive oil
3/4	ts	Salt
1/4	ts	Pepper
1/4	c	Mayonnaise
4	ts	Lime juice
1/2	ts	Chili powder

Cut the potatoes into 1/4-inch thick slices, and place in a large bowl; drizzle with oil, stirring to coat. Arrange the potato slices in a single layer in a lightly greased 15- x 10-inch jelly roll pan; sprinkle evenly with salt and pepper.

Bake at 450øF, stirring occasionally, 30 minutes or until golden.

Combine the mayonnaise, lime juice and chili powder in a large bowl; add the potato slices, tossing to coat. Spoon into a serving dish, and sprinkle with additional chili powder, if desired.

Makes about 4 to 6 servings.

Source: Sue E. Dunlop, Dublin, Georgia ** Southern Living -- Feb 97 **

Formatted for your use by The WEE Scot -- paul macGregor

From: Paul Macgregor Date: 16 May 97 Home Cooking Ä

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