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)
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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
- 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
- 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.
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Garlic and Cumin-Seasoned Fries with Chipotle Ketchup Recipe at a Glance