I have a question for you. Why is it that people always start their diets on a Monday? I know my husband’s theory is that it’s better to start after the weekend so you can justify all hell breaking loose on Saturday and Sunday. Why not start on a Friday?
This is the perfect snack or side dish to have without the addition of high fats.
I know what you’re thinking. There is NO WAY these fries are going to be good for you.
It’s all about the ingredients and that fact that these potatoes are baked not fried. The other trick is to use low fat toppings. It may look like a high calorie party on a plate but it’s not.
Who says you have to douse when you can DRIZZLE?
Who says you need to deep fry when you can bake?
Who says you can’t enjoy fries on a FrYday?
- 5 -6 red skinned potatoes, sliced into wedges or fries
- kosher salt
- 2 tbls olive oil
- 2 tbls butter
- easy guacamole
- 2 ripe avocados
- juice from ½ a fresh lime
- ¼ tsp cayenne pepper
- salt and pepper to taste
- ½ small red onion, diced - optional
- 2 tbls of low fat sour cream (I bought lactose free and fat free)
- Green onion
- Flat leaf parsley
- Bring a large pot of salted water to a boil.
- Place in potatoes and cook for about 6 minutes
- Preheat oven to 450F
- Melt butter and olive oil on a baking sheet inside the oven for about 4 minutes.
- Drain potatoes and pat dry with paper towels.
- Remove baking sheet from oven and toss fries on coating them in the melted oil and butter.
- Place back into oven and bake for 35 - 45 minutes or until brown and crispy.
- Keep shaking them around and turning them every 15 minutes.
- Meanwhile make your guacomole by combining all ingredients and smashing them together with a fork to blend well. I like mine kinda chunky.
- Remove fries from oven and season with salt.
- Garnish with guacomole, sour cream, salsa queso, green onions and parsley . All optional but really good.
- 1 cup low fat extra sharp cheddar cheese (or a mix of cheddar and Jalapeño), grated on large holes of a box grater
- 1 tablespoon corn starch
- 1 (12-ounce) can light evaporated milk
- 2 tbls of your favorite salsa, mild, medium or hot
- Add cheese and cornstarch to large bowl. Toss to combine.
- Transfer to medium saucepan.
- Add 1 cup evaporated milk and the salsa. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes).
- Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk.