Title: Roasted Potato Slices with Lime And Chili
Categories: August 1994
Yield: 1 servings

Two; (1/2-pound) russet
; (baking) potatoes
1 tb Extra-virgin olive oil
2 tb Mayonnaise
2 ts Fresh lime juice
1/4 ts Chili powder

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

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