These chili-seasoned potato slices are served with a cool sour cream dip.
| 2 |
|
large or 3 medium baking potatoes |
| 3 |
|
tablespoons LAND O LAKES® Margarine, melted |
| 1 |
|
tablespoon dry chili seasoning mix |
Heat oven to 400°F. Spray 2 (15x10x1-inch) jelly-roll pans or baking sheets with no-stick cooking spray. Scrub and dry potatoes; do not peel. Cut each into 1/8-inch slices.
Combine melted margarine and potatoes in large bowl. Stir in seasoning mix until potatoes are well coated. Place potatoes on prepared pan in single layer.
Bake for 30 to 35 minutes, turning after half the time, until potatoes are golden and crisp.
Meanwhile, combine salsa and sour cream in small bowl. Serve potatoes with dip.
*Substitute dry ranch salad dressing mix.
