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Roxy

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Cheesy Chili Lime Gold Potato Wedges

 

Source - Peggy Trowbridge Filippone - Home Cooking.

 

Lime, chili powder, and Monterey Jack cheese give a Mexican flair to gold potato wedges. It's a good way to get that fried effect without a lot of oil. Serve with salsa and sour cream as sides for dipping.

 

2 teaspoons finely grated lime rind

2 Tablespoons lime juice

2 Tablespoons olive oil

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt, to taste

4 large Yukon Gold potatoes

1/4 cup finely grated Monterey Jack or cheddar cheese, optional

1 Tablespoon chopped fresh cilantro, optional

 

Salsa and sour cream for dipping, optional

Preheat oven to 425 F. Line a baking sheet with non-stick foil or spray liberally with vegetable oil.

 

Place lime rind, lime juice, olive oil, chili powder, garlic powder, and onion powder in a large zip-top bag. Squish around in the bag until combined.

 

Scrub gold potatoes and dry. Cut in half lengthwise. Continue cutting halves lengthwise into wedges about 1/2-inch thick. Add gold potato wedges to the oil in the zip-top bag, seal, and toss to coat.

 

Place gold potatoes on prepared baking sheet and sprinkle with kosher salt. Bake 25 minutes. Remove from oven and sprinkle with grated Monterey Jack or cheddar cheese. Return to oven and bake an additonal 10 minutes or until cheese is golden. Sprinkle with chopped cilantro.

 

Serve gold potato wedges with optional sides of salsa and sour cream for dipping.

 

Yield: 4 servings

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