Chili-Cumin Skinny Fries with Parmesan and Creamy Scallion Dip
Potatoes as Mother Nature intended are nutritious, with fiber, vitamin C and potassium, but not when fried in the partially hydrogenated oils (aka trans fat) found at many fast food joints. These potatoes get their crispiness from oven frying, accomplished by coating lightly in just a bit of oil, then blasted in the oven.
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Chili-Cumin Skinny Fries with Parmesan and Creamy Scallion Dip
For the fries:
2 large Russet potatoes
1 tablespoon neutral tasting oil, like rice bran, expeller-pressed canola or grapeseed
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons grated Parmesan cheese
For the dip:
1/2 cup 2% plain Greek yogurt
1 scallion, finely chopped
1 teaspoon lemon juice
1 teaspoon reduced-sodium soy sauce
Freshly ground black pepper
To make the fries: Scrub the potatoes. Trim the ends of the potatoes and cut into long, 1/4-inch wide fries. Cover completely with water for at least 1/2 hour, up to overnight.
When ready to cook the fries, preheat oven to 425°F. Line a large sheet pan with parchment paper. Drain the potatoes, blot with paper towels and spread out on the pan. Drizzle with oil and toss to coat completely. Sprinkle with chili powder, cumin, salt and pepper. Bake 30 minutes, then turn fries with a spatula. Bake for another 15-20 minutes until golden and blistered. Sprinkle with Parmesan.
To make the dip: Combine all of the dip ingredients.
Serve the fries with the dip.
Prep time: 15 minutes
Cook time: 50 minutes
Makes 4 servings (with 2 tablespoons dip)
Nutrition Facts (per serving): 215 calories, 5 g total fat (1 g saturated fat, 0 g trans fat), 265 mg sodium, 4 mg cholesterol, 36 g total carbohydrate (3 g fiber), 8 g protein, 10% DV iron, 10% DV calcium, 3% DV Vitamin A, 20% DV Vitamin C.
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Chili-Cumin Skinny Fries with Parmesan and Creamy Scallion Dip
By Published: March 11, 2015
- Yield: servings (with 2 tablespoons dip) (4 Servings)
- Prep: 15 mins
- Cook: 50 mins
- Ready In: 1 hr 5 mins
Potatoes as Mother Nature intended are nutritious, with fiber, vitamin C and potassium, but not when fried in the partially hydrogenated oils (aka trans fat) found at many fast food joints. These potatoes get their crispiness from oven frying, accomplished by coating lightly in just a bit of oil, then blasted in the oven.
Ingredients
- 2 large Russet potatoes
- 1 tablespoon neutral tasting oil, like rice bran, expeller-pressed canola or grapeseed
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sea salt
- freshly ground black pepepr
- 2 tablespoons grated Parmesan cheese
- 1/2 cup lowfat plain Greek yogurt
- 1 scallions finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon reduced sodium soy
- freshly ground black pepepr
Instructions
- To make the fries: Scrub the potatoes. Trim the ends of the potatoes and cut into long, 1/4-inch wide fries. Cover completely with water for at least 1/2 hour, up to overnight.
- When ready to cook the fries, preheat oven to 425°F. Line a large sheet pan with parchment paper. Drain the potatoes, blot with paper towels and spread out on the pan. Drizzle with oil and toss to coat completely. Sprinkle with chili powder, cumin, salt and pepper. Bake 30 minutes, then turn fries with a spatula. Bake for another 15-20 minutes until golden and blistered. Sprinkle with Parmesan.
- To make the dip: Combine all of the dip ingredients.
Serve the fries with the dip.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
