Mexican-Style Oven Fries with Chipotle Ketchup
- Vegetable recipes
- Kid-friendly
- Heart-healthy
- Vegan
Cutting potatoes into wedges makes for a lot of surfaces that will turn crisp and golden when roasted. A little seasoning transforms regular ketchup into an especially tasty condiment for these lightly spiced potatoes.
Ingredients
- 2 lbs (1 kg) baking (russet) potatoes, peeled
- 3 tbsp (45 mL) olive or vegetable oil
- 3/4 tsp (4 mL) ground cumin
- 3/4 tsp (4 mL) dried oregano, crumbled
- Generous 1/4 tsp (1 mL) black pepper
- Pinch (approx) salt
- Chipotle Ketchup:
- 1/2 cup (125 mL) ketchup
- 1/4 cup (60 mL) chopped fresh coriander
- 2 canned chipotle peppers, seeded and minced
- 2 tbsp (30 mL) adobo sauce from canned chipotles
- 2 tsp (10 mL) lime or lemon juice
Preparation
Preheat heavy roasting pan or large cast-iron skillet in 475°F/240°C oven.
Cut potatoes into thick wedges. Toss with oil, cumin, oregano, pepper and salt.
Place potato mixture in preheated pan. Roast, shaking pan and turning wedges twice, until golden brown, about 25 minutes.
Chipotle Ketchup: Meanwhile, stir together ketchup, coriander, chipotles, adobo sauce and lime juice.
Transfer potato wedges to serving dish; sprinkle with salt to taste. Serve with Chipotle Ketchup.
Makes 4 servings and 3/4 cup/175 mL ketchup.
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