At a Glance
Recipe By: United States Potato Board
Preparation
Scrub russet potatoes well but do not peel. Cut lengthwise into 3/4-inch thick fries.Toss with a small amount of vegetable oil (about 2 teaspoons per pound) and spread in one layer on a baking sheet. Bake in 450F oven about 35 to 40 minutes or until browned and tender, turning occasionally with a spatula. Season with salt and freshly round black pepper and serve with one of the following dips:
Harissa Mayonnaise
Mix 1/4 cup harissa paste and 1 tablespoon lemon or lime juice with 1 cup low-fat mayonnaise. (Yield: 1 1/4 cup)
Cucumber Raita
Squeeze I cup grated peeled cucumber in a cloth to remove excess water. Mix with 1 cup non-fat yogurt, 2 teaspoons chopped garlic, 1/2 teaspoon garam masala and 1/2 teaspoon salt. (Yield: 1 1/2 cups)
Curry Mayonnaise
Mix 2 tablespoons lime juice, 1 tablespoon mango chutney and 2 teaspoons curry powder with 1/2 cup low-fat mayonnaise (Yield: 2/3 cup)
Horseradish Dill Sauce
Mix 2 teaspoons chopped dill and 2 teaspoons prepared horseradish with 1 cup non-fat yogurt. (Yield: 1 cup)
