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Roasted Bc Potato Wedges Mexican Style

Ingredients

  • 4 large BC YUKON GOLD POTATOES
  • 2 tsp (10 mL) finely grated lime rind
  • 2 Tbsp (25 mL) lime juice
  • 2 Tbsp. (25 mL) olive oil
  • 1/2 tsp (5 mL) chili powder
  • 1/4 tsp (1 mL) garlic powder
  • 1/4 cup (50 mL) finely grated Monterey Jack or cheddar cheese, optional
  1. Peel potatoes, halve lengthwise and cut crosswise into 1/2 inch (1.5 cm) wedges; set aside.
  2. In large bowl, whisk together lime rind, lime juice, olive oil, chili powder and garlic powder.  Add potato wedges and toss together to coat.
  3. Bake on greased baking sheet at 425F (220C) for 25 minutes until potatoes are almost tender.  Sprinkle with grated cheese.
  4. Bake for 10 minutes more or until cheese is golden.
  5. Serve with salsa and sour cream for dipping.

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