Spicy oven potatoes with dips

Name: spicy oven potatoes with dips
Cook time: 25 min
Total time: 85 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 kg roseval potato; 1 kg gourmandine; 100 g salted butter; 1 el chili melange; 300 ml DandL mayonnaise with lemon; 1 el chipotle pepper in adoboose in pot; 10 g fresh basil

Potatoes from the oven with chili, mayonnaise and chipotle press and basil.

Ingredients

Kitchen Stuff

1 baking paper

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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