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                                    LorrieT1
                                
                            Spicy oven potatoes with dips
Potatoes from the oven with chili, mayonnaise and chipotle press and basil.
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                    Ingredients
Directions
- 
                                Preheat the oven to 175 ° C.
- 
                                Clean all potatoes and cut them with skin into 3 cm pieces. Spread over a baking sheet covered with parchment paper.
- 
                                Melt the butter in a saucepan and add the chili mixture. Sprinkle over the potatoes and spoon again so that all the potatoes are covered.
- 
                                Roast the potatoes in the middle of the oven for about 60 minutes until golden brown and done. After 30 minutes, change once.
- 
                                Divide the mayonnaise over 2 dishes. Mix the chipotle presses through the mayonnaise in one dish.
- 
                                Remove the leaves from the basil sprigs and cut finely. Mix through the mayonnaise in the other dish.
- 
                                Take the potatoes out of the oven. Spoon them on a nice dish and serve with the 2 dips.
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Nutrition
                                595Calories
                            
                            
                                Sodium10% DV240mg
                            
                            
                                Fat63% DV41g
                            
                            
                                Protein10% DV5g
                            
                            
                                Carbs16% DV48g
                            
                            
                                Fiber32% DV8g
                            
                        
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