Friday, May 13, 2005

Garlic and Cumin–Seasoned Fries with Chipotle Ketchup

Garlic and Cumin–Seasoned Fries with Chipotle Ketchup (Adapted from CL)

1/2 cup ketchup
1 teaspoon sugar
1 teaspoon fresh lime juice
1/4 teaspoon chipotle chile powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon granulated garlic
2 pounds Yukon gold potatoes, cut into 1/4" strips
1 1/2 tablespoons extravirgin olive oil

Preheat oven to 450

In a small bowl, whisk together ketchup, sugar, lime juice and chipotle powder.

In a large bowl, combine cumin, salt and granulated garlic.

Place a baking sheet coated with olive oil spray in the oven and let heat for about 5 minutes.

Toss potatoes with oil - carefully scatter potatoes in a single layer on the heated baking sheet. Place in the oven and bake for 15 minutes, gently turn potatoes over and continue baking until golden and crisp, about 5 to 10 minutes. Add potatoes to cumin mixture and toss gently to coat. Serve ketchup mixture.

Makes about 4 to 6 servings.

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  1. YOur dinner looks so good ... as usual. What a great idea to heat the cookie sheet. I'm assuming you use NOT a non-stick pan since many non-stick pans can't go that hugh of a temp. Off to get a jelly roll pan this weekend. My fav blog by far!!!!!!!!!!!

  2. try this same thing w.parsnips. you will flip!

  3. Anon - that is correct, we just used a regular sturdy half sheet pan.

    Reann - Oh? It sounds interesting!