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)

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.

Nutritional Information

Calories:

143 (16% from fat)

Fat:

2.5g (sat 0.3g,mono 1.7g,poly 0.3g)

Protein:

3.9g

Carbohydrate:

26.1g

Fiber:

2.7g

Cholesterol:

0.0mg

Iron:

1.1mg

Sodium:

329mg

Calcium:

13mg