Skinny Fries with Fresh-cut Salsa
Recipe - Coal Harbour
Skinny Fries with Fresh-cut Salsa
0
Servings4
0Calories300
Ingredients
4 lg/1 kg (2½ lb.) baking potatoes,
1 large ripe tomato, peeled, seeded, diced
1 jalapeno, seeded, minced
12 large Kalamata olives, diced
1/4 cup red onion, minced
2 tbsp cilantro, chopped
2 tsp Western Family balsamic vinegar
2 tsp Western Family extra virgin olive oil
Salt & pepper to taste
Directions
Stir all ingredients (except potatoes) together until blended.
Refrigerate until ready to use. Preheat oven to 425 F (220 C).
Peel potatoes, cutting into long, thin strips.
Place in water and boil until half cooked. Drain completely.
Spray or lightly grease a baking sheet. Place empty tray in oven for about 5 minutes to heat.
Remove from oven and spread drained potatoes over tray. Replace in oven and roast about 25 to 35 minutes or until browned and crisp. Turn once or twice to brown all sides.
Serve at once with the cold dip.
Nutritional Information
Serves 4
per serving
Calories: 300
Carbohydrates: 57 g
Protein: 4.8 g
Total Fat: 6.5 g
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
300
Calories
Directions
Stir all ingredients (except potatoes) together until blended.
Refrigerate until ready to use. Preheat oven to 425 F (220 C).
Peel potatoes, cutting into long, thin strips.
Place in water and boil until half cooked. Drain completely.
Spray or lightly grease a baking sheet. Place empty tray in oven for about 5 minutes to heat.
Remove from oven and spread drained potatoes over tray. Replace in oven and roast about 25 to 35 minutes or until browned and crisp. Turn once or twice to brown all sides.
Serve at once with the cold dip.