Baked Seasoned Fries with Skinny Garlic Aioli

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Baked Seasoned Fries with Skinny Garlic Aioli

Low fat, crispy fries baked in your oven. A quick, inexpensive and easy side dish your whole family will love. Keep the skin on the potatoes for added fiber.

Now, I have no experience with cooking without salt, so this was quite a challenge. I had to pick a recipe that would normally be eaten with salt, and the first thing that came to mind was french fries. My approach to making this blog worthy, was to really punch up the flavors with lots of herbs and seasonings, then make a yummy garlicky dipping sauce.

Well it worked, because my guinea pig, err husband loved them and kept asking me, are you sure you didn’t add salt?

Note; baking time will vary depending on your oven and the size of your fries, so use your judgment and cook until they look right to you.

Skinny Baked Seasoned Fries with Garlic Aioli

Gina’s Weight Watcher Recipes

Servings: 2 • Serving Size: 1 potato • Old Points: 4 pts • Points+: 5 pts

Calories: 198 • Fat: 5.3 g • Protein: 3.5 g • Carb: 36.1 g • Fiber: 4.0 g  Sodium: 22.1 mg

2 medium potatoes, russet or yukon gold, washed and dried

2 tsp olive oil

1 tbsp herbs de provence (or use a combo of dried rosemary, thyme, marjoram)

1/4 tsp oregano

1 tsp smoked paprika

1/4 tsp chili powder

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp fresh cracked pepper

fresh lime zest 

Skinny Garlic Aioli

Servings: 2 • Serving Size: 2 tbsp • Old Points: 2 pts • Points+: 2 pts

Calories: 59.8 • Fat: 4.9 g • Protein: 1.4 g • Carb: 2.3 g • Fiber: 0 g  • Sodium: 125.1 mg

2 tbsp light mayonnaise

2 tbsp fat free greek yogurt

1 clove garlic, crushed

Preheat oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.

Cut each potato lengthwise into 1/4 inch slices; cut each slice into 1/4 inch fries.

In a large bowl, combine cut potatoes and oil; toss well. Add rosemary, thyme, garlic and seasoning. Toss to coat.

Place in a single layer on a lightly greased baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through. Remove from oven serve with garlic aioli.