Garlic and Cumin-Seasoned Fries with Chipotle Ketchup

recipe
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.

Yield:

6 servings (serving size: 1 cup fries and about 1 tablespoon ketchup mixture)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

David Bonom,

Cooking Light

April 2008
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