Broiled PEI Potatoes with Lime Dip

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Preparation and cooking time: 25 minutes

4 medium PEI potatoes, washed and unpeeled 4
2 tbsp olive oil 25 ml
1 tbsp chili powder 15 ml
salt and pepper to taste
1/4 cup sugar 50 ml
1 tsp flour 5 ml
1/2 tsp dry mustard 2 ml
1/8 tsp salt 0.5 ml
1/4 cup vinegar 50 ml
1/4 cup water 50 ml
1 tbsp butter 15 ml
1 egg 1
2 tsp lime juice 10 ml
rind of lime finely grated
1 garlic clove crushed 1

Combine sugar, flour, dry mustard and salt. In a separate bowl, beat egg, vinegar, and water. Add to sugar mixture and whisk until smooth. Cook and stir over medium heat or microwave on high for 5 minutes, until thickened, stirring each minute.

Stir in butter, lime juice and rind, and garlic. Refrigerate. For a quicker dip, add lime juice, rind and garlic to 2/3 cup (175 ml) prepared low-fat mayonnaise.

Cut potatoes into 1/2 inch (1cm) slices. Cook in lightly salted boiling water 8 minutes. Drain. Gently stir in olive oil and chili powder (to taste), to coat potatoes. Arrange in a single layer on broiler pan lined with foil. Season with salt and pepper. Broil 10 minutes, turning once. Serves 4.


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