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Nutrient Analysis Per Serving
| Calories | 279 kcal |
| Protein | 5.5 g |
| Fat | 11.6 g |
| Carbohydrates | 40.7 g |
| Total Dietary Fiber | 3 g |
| Sodium | 127 mg |
| Potassium | 750 mg |
| Iron | 2.57 mg |
| Calcium | 37 mg |
| Cholesterol | 62 mg |
| Vitamin A | 105 RE |
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 |
| to taste | 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 |
| finely grated | 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.
This potato recipe is brought to you courtesy of: PEI Potato Board
