Skinny Fries with Fresh-cut Salsa

Skinny Fries with Fresh-cut Salsa
Serves 4
per serving
Calories: 300
Carbohydrates: 57 g
Protein: 4.8 g
Total Fat: 6.5 g
1 kg (2½ lb.) baking potatoes (4 large
1 large ripe tomato, peeled, seeded, diced 1
1 jalapeno, seeded, minced 1
12 large Kalamata olives, diced 12
60 ml red onion, minced 1/4 cup
30 ml cilantro, chopped 2 Tbsp
10 ml Western Classics balsamic vinegar 2 tsp
10 ml Western Classics extra virgin olive oil 2 tsp
salt and pepper to taste
  1. Stir all ingredients (except potatoes) together until blended. Refrigerate until ready to use.
  2. Preheat oven to 425 F (220 C).
  3. Peel potatoes, cutting into long, thin strips.
  4. Place in water and boil until half cooked. Drain completely.
  5. Spray or lightly grease a baking sheet. Place empty tray in oven for about 5 minutes to heat.
  6. Remove from oven and spread drained potatoes over tray. Replace in oven and roast about 25 to 35 minutes or until browned and crisp. Turn once or twice to brown all sides.
  7. Serve at once with the cold dip.