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Garlic and Cumin-Seasoned Fries with Chipotle Ketchup

Yield 6 servings (serving size: 1 cup fries and about 1 tablespoon ketchup mixture)
In this recipe, strips of potatoes are tossed with dried spices and baked to a crunch. The ketchup on the side delivers an extra punch of flavor.

Ingredients

  • 1/2 cup ketchup
  • 1 teaspoon sugar
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon ground chipotle chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 pounds peeled Yukon gold potatoes, cut into 1/4-inch strips
  • 1 tablespoon extravirgin olive oil
  • Cooking spray

Nutrition Information

  • calories 143
  • caloriesfromfat 16 %
  • fat 2.5 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 3.9 g
  • carbohydrate 26.1 g
  • fiber 2.7 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 329 mg
  • calcium 13 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl. Combine cumin, salt, and garlic powder in a large bowl.

  2. Preheat oven to 450°. Place baking sheet in oven.

  3. Toss potatoes with oil. Arrange potatoes in a single layer on preheated baking sheet coated with cooking spray. Bake at 450° for 10 minutes. Turn potatoes; bake an additional 5 minutes or until golden and crisp. Add potatoes to cumin mixture; toss gently to coat. Serve immediately with ketchup mixture.