Ingredients
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1/3 c. extra virgin olive oil
1 red chili pepper, seeded and halved
1 green chili pepper, seeded and halved
1 bay leaf
5 large Idaho potatoes, sliced into 1/2 inch discs
salt to taste
pepper to taste
1 Tbsp. paprika
garlic powder to taste
Preparation
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Prepare the night before serving:
Pour olive oil or vegetable oil into a measuring cup.
Add red and green chili peppers and bay leaf.
Cover and refrigerate overnight to flavor oil.
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