Skinny Fries with Fresh-cut Salsa

Recipe - Coal Harbour

Servings4

Calories300

Ingredients

4 lg/1 kg (2½ lb.) baking potatoes,

1 large ripe tomato, peeled, seeded, diced

1 jalapeno, seeded, minced

12 large Kalamata olives, diced

1/4 cup red onion, minced

2 tbsp cilantro, chopped

2 tsp Western Family balsamic vinegar

2 tsp Western Family extra virgin olive oil

Salt & pepper to taste

Directions

Stir all ingredients (except potatoes) together until blended.

Refrigerate until ready to use. Preheat oven to 425 F (220 C).

Peel potatoes, cutting into long, thin strips.

Place in water and boil until half cooked. Drain completely.

Spray or lightly grease a baking sheet. Place empty tray in oven for about 5 minutes to heat.

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.

Serve at once with the cold dip.

Nutritional Information

Serves 4

per serving

Calories: 300

Carbohydrates: 57 g

Protein: 4.8 g

Total Fat: 6.5 g

0 minutes

Prep Time

0 minutes

Cook Time

Servings

300

Calories

Shop Ingredients

Makes 4 servings

4 lg/1 kg (2½ lb.) baking potatoes,

Potatoes - Russet Potatoes Bulk, 320 Gram

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$1.76 avg/ea$0.55/100g

1 large ripe tomato, peeled, seeded, diced

Tomatoes - Large, Hot House, 217.5 Gram

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$1.91 avg/ea$0.88/100g

1 jalapeno, seeded, minced

Hot Peppers - Jalapeno, Green, 25 Gram

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$0.33 avg/ea$1.32/100g

12 large Kalamata olives, diced

Olives - Whole Kalamata, 100 Gram

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$3.59/100g$3.59/100g

1/4 cup red onion, minced

Onions - Red, Unpeeled, 335 Gram

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$2.58 avg/ea$0.77/100g

2 tbsp cilantro, chopped

Cilantro - Fresh, Bunch, 1 Each

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$2.49

2 tsp Western Family balsamic vinegar

Not Available

2 tsp Western Family extra virgin olive oil

Not Available

Salt & pepper to taste

Not Available

Nutritional Information

Serves 4

per serving

Calories: 300

Carbohydrates: 57 g

Protein: 4.8 g

Total Fat: 6.5 g

Directions

Stir all ingredients (except potatoes) together until blended.

Refrigerate until ready to use. Preheat oven to 425 F (220 C).

Peel potatoes, cutting into long, thin strips.

Place in water and boil until half cooked. Drain completely.

Spray or lightly grease a baking sheet. Place empty tray in oven for about 5 minutes to heat.

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.

Serve at once with the cold dip.