Golden Roasted Potatoes With Chile Mayonnaise Recipes

GOLDEN ROASTED POTATOES WITH CHILE MAYONNAISE

Steps:

• Preheat oven to 400*F.
• Lightly oil a baking sheet.
• Peel the potatoes with a paring knife and cut them lengthwise into sixths or smaller if potatoes are big.
• Toss them with just enought oil to coat and season with salt.
• Bake until they are tender and covered with a golden crust, about 1 hour, turning them a few times so that they color evenly.
• Serve with the mayonnaise.
• Chile Mayonnaise:.
• Stir the ground red chile with the mayonnaise. Remember, the heat will increase as it sits!
• Variation:.
• Green Chile Mayonnaise:.
• Add several minced and seeded jalapenos, an unseeded serrano chile, or a large Anaheim chile, grilled, peeled, seeded, and finely minced.
• Chipotle Mayonnaise:.
• For a smoky hot mayonnaise, stir in a little pureed canned chipotle chile. Add chopped scallions, garlic, and cilantro, if desired, to taste.

GOLDEN POTATOES

Steps:

• Cook the peeled and cubed potatoes in large pot with salted boiling water just until tender; about 15 minutes.
• Drain.
• In a seperate saucepan combine butter, soup and sour cream, heat until just melted.
• Layer in a spray coated 13x9" baking dish; potatoes, soup mixture, cheese and onions (in that order).
• Bake uncovered in a 350 degree oven for 30-40 minutes.
• Let cool 5 minutes before serving.

ROASTED POTATO SLICES WITH LIME AND CHILI

Steps:

• Preheat oven to 450°F.
• 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.