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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
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Preheat the oven to 175 ° C.
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Clean all potatoes and cut them with skin into 3 cm pieces. Spread over a baking sheet covered with parchment paper.
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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.
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Roast the potatoes in the middle of the oven for about 60 minutes until golden brown and done. After 30 minutes, change once.
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Divide the mayonnaise over 2 dishes. Mix the chipotle presses through the mayonnaise in one dish.
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Remove the leaves from the basil sprigs and cut finely. Mix through the mayonnaise in the other dish.
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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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