Garlic and Cumin–Seasoned Fries with Chipotle Ketchup

This recipe has potential...but the fries have to be cooked A LOT longer. Or what I'm beginning to think with a lot of CL Fry recipes, use Ore-Ida as the basis.

The taste was good, but the fries were soggy. So next time (the taste was good enough for a next time), I'm using Ore-Ida. It was pretty easy to make (I did it).

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.

1/2 cup ketchup
1 teaspoon sugar
1 teaspoon fresh lime juice
1/4 teaspoon ground chipotle chile powder (I used 3/4 tsp)
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.

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

CALORIES 143 (16% from fat); FAT 2.5g (sat 0.3g,mono 1.7g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 13mg; CARBOHYDRATE 26.1g; SODIUM 329mg; PROTEIN 3.9g; FIBER 2.7g

Cooking Light, APRIL 2008