Ingredients
4
medium potatoes
2
tablespoons olive oil
1/2
teaspoon salt
1
canned chipotle chile in adobo sauce, finely chopped, and 2 to 3 teaspoons adobo sauce
1
clove garlic, finely chopped
2
teaspoons olive oil
1
tablespoon grated lime peel
1
tablespoon fresh lime juice
2
tablespoons chopped fresh cilantro
Preparation
Heat oven to 400°F. Using mandoline or food processor fitted with 1/8-inch slicing blade, cut potatoes into thin slices. Arrange potato slices in stacks of 3 to 4 slices on ungreased 15x10-inch pan. Brush with 2 tablespoons olive oil; sprinkle with salt.
Bake 35 to 45 minutes or until potatoes are tender.
Meanwhile, make Chipotle Sauce. In small bowl, stir chile, adobo sauce, garlic, oil, lime peel and lime juice until well blended. Add cilantro; mix well.
Brush sauce over potatoes. To serve, arrange 12 to 15 slices of potato together, making 8 stacks; drizzle with remaining sauce. If desired, garnish with additional cilantro.
