Pimento Potato Dippers

What You Need:

 

4 baking potatoes

¼ C margarine, melted

¼ C canola oil

2 garlic cloves, minced

Salt and pepper to taste

1 C half and half

1 ½ TBSP cornstarch

2 TBSP pimentos, chopped

 

How to Make It:

 

Clean the potatoes well.

Cut each potato into thick slices.

Spray a large baking dish with a non stick cooking spray.

Layer the potatoes into the dish overlapping each other.

Stir together the melted margarine and oil in a small bowl.

Add the garlic and mix well.

Brush over the top of the potatoes.

Add salt and pepper to taste.

Preheat oven to 400 degrees.

Bake the potatoes slices 25 minutes or until fork tender.

In a saucepan over medium heat combine the half and half and cornstarch.

Whisk to remove any lumps and bring to a boil.

Place the heat on low and cook 2 minutes, stirring constantly, until mixture thickens.

Remove from the stove.

Stir in the pimento.

Serve warm over the potatoes.

 

Try adding a little shredded Cheddar or Mexican blend cheese to the sauce for a little different taste.