Serves 4-6 - Our Best Bites Cookbook
Ingredients:
1/2 teaspoon cumin1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon olive oil
4 medium russet potatoes, washed
**or another variation of spices - substitute 1/2 teaspoon pepper, 2 1/4 teaspoon garlic salt, and 1/4 teaspoon parsley for the spices listed above**
Fry Sauce:
1/4 cup real mayo (no miracle whip!)
1/4 cup ketchup
2-3 teaspoons dill pickle relish
Preheat oven to 400. Mix spices in a medium bowl. Add olive oil and combine well.
Cut the potatoes into 8 wedges each. Add potato wedge to seasonings and toss to coat.
Lightly crumble some foil and place it on a baking sheet. Spray the foil with nonstick cooking spray and then arrange potato wedges on foil. This makes clean up easy because your potatoes won't stick, and it also ensures that they're cooked evenly.
Bake for about 40 minutes. Then whisk fry sauce ingredients together and serve with fries.
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