Garlic and Cumin-Seasoned Fries with Chipotle Ketchup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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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