“Fries” with a Twist
Sweet potatoes are packed with vitamin A, and phytochemicals in these Purple Viking potatoes can help lower blood pressure. Plus, because they’re oven-baked, they have far fewer calories than fries, and are lower in fat, than even a small serving of the fast-food variety.
Best Health Magazine, October 2012; Photo by Ryan Szulc
| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 1 large sweet potato
- 1 large purple potato
- 60 mL extra virgin olive oil
- 15 mL fresh thyme leaves
- Aioli
- 125 mL low-fat mayonnaise
- 1 clove garlic minced
- 5 mL fresh lime juice
- Salt and pepper
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Preheat oven to 450°F.
- Wash and dry potatoes, then cut into thick strips. In a medium bowl, toss potato strips with olive oil. Spread potatoes evenly on a parchment paper-lined baking sheet, leaving some space around each to allow them to crisp.
- Bake for 10 minutes, then turn each strip over. Bake for another 10 minutes; flip over once more and bake for five minutes to finish crisping.
- Meanwhile, make the aioli: Mix together mayonnaise, garlic and lime juice. (Tip: To cut back even more on the fat, use one part low-fat mayo to one part low-fat plain yogurt.) Season with salt and pepper, and place in a small dipping bowl.
- Sprinkle fries with salt, pepper and thyme leaves. Serve with aioli dip.
Recipe Notes
Per serving: 285 calories, 3 g protein, 19 g fat (3 g saturated fat), 29 g carbohydrates, 3 g fibre, 7 mg cholesterol, 55 mg sodium
