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.

By David Bonom
Recipe by Cooking Light April 2008

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Recipe Summary test

Yield:
6 servings (serving size: 1 cup fries and about 1 tablespoon ketchup mixture)
Nutrition Info
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Ingredients

Directions

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

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

  • 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.

Nutrition Facts

Per Serving:
143 calories; calories from fat 16%; fat 2.5g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 3.9g; carbohydrates 26.1g; fiber 2.7g; iron 1.1mg; sodium 329mg; calcium 13mg.
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