2 medium potatoes, russet or yukon gold, washed and dried
2 tsp olive oil
1 tbsp herbs de provence (or use a combo of dried rosemary, thyme, marjoram)
1/4 tsp oregano
1 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp fresh cracked pepper
fresh lime zest
2 tbsp light mayo
2 tbsp fat free greek yogurt
1 clove garlic, crushed
Instructions
Preheat oven to 400°. Line baking sheet with foil for easy clean-up.
Lightly coat with cooking spray. Cut each potato lengthwise into
1/4 inch slices; cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add
rosemary, thyme, garlic and seasoning. Toss to coat.
Place in a single layer on a lightly greased baking sheet. Bake
uncovered for about 25 minutes or until tender crisp, turning once
half way through. Remove from oven serve with garlic aioli. (Last
three ingredients mixed together). About 250 calories per serving
Originally Submitted
11/27/2011
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