Garlic and Cumin-Seasoned Fries with Chipotle Ketchup

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

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 16%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 26.1g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 329mg
  • Calcium: 13mg

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. 1. Combine first 4 ingredients in a small bowl. Combine cumin, salt, and garlic powder in a large bowl.
  2. 2. Preheat oven to 450°. Place baking sheet in oven.
  3. 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.
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