Need a recipe for you football party, something to spice up your fall evening, or just something that will blow your tastebuds out of the water?! We have the perfect recipe. Smoky Chipolte Steak fries baked in the oven with a little kick. Dip them in a tangy avocado and ranch sauce and it makes the dish complete. Best yet.. it’s healthy!
Potatoes are seriously one of our favorites foods here on OSD. You may or may not know this but Des and I are Idaho girls. Life took us to California, and recently brought me back home to the potato state. We were raised next to potato field and eating them frequently. They are a staple to us! We have noticed that some time potatoes get a bad rap. (Breaks our hearts!) Did you know a medium potato with the skin on only has 110 calories? Not to mention more potassium than a banana, and 45% of your daily vitamin C?! They are fat free, sodium free, and cholesterol free. The potato deserves some props.
Todays recipe with the tangy sauce and smoky chipolte rub isn’t going to ruin any of the lovely health benefits of that beautiful potato . We are seasoning it with spices to give it flavor, serving it with healthy oils (olive oil and avocado) and instead of heavy calorie-full sour cream using plain greek yogurt! (my husband couldn’t even tell a difference….and he was so not for the yogurt).
This is pretty simple to throw together. Place all your spices in a bowl and give them a good sifting to combine. This combination is really forgiving, so if your keen to garlic.. add a little more! Or if you want even more spice, double up on the chipolte. When your russet potatoes are cut up and tossed with the olive oil, sprinkle on the rub. As much or as little as you like! I would advise a little on the heavier side. Potatoes can handle flavor.
The Avocado Lime Ranch Sauce is simple as well! Just toss everything in a blender and pulse until smooth. We used greek yogurt keeping it healthier, but sour cream could be used as well. Really though, try the yogurt! You really don’t notice a difference and your being better your bod. Serve up the sweet and tart sauce with a side of your spicy fries…. and you will be in heaven. Top everything off with a little Cojita cheese because the stuff is amazing and cilantro for a good glam measure and you are set.
We created this recipe in honor of the Potato Goodness #toptater contest host by US Potato Board. The challenge is to come up with a unique Vegas style potato recipe and this is what we thought would taste brilliantly. When we think of Vegas we think of fun, food and lil crazy. A spicy steak fry (who doesn’t love fries!) served with a gourmet dipping sauce was our vision. Dressing up the average fry with all the glitz and glam Vegas-Style baby. Wish us luck in the contest! Winners get to go to the rocking Food Fight Write Blogger contest at the World Food Championships in Vegas!! We are dying to attend.. cheer us on!!
Dip them in a tangy avocado and ranch sauce and it makes the dish complete. Best yet.. it’s healthy!
- 3-4 Russet Potatoes
- 2-3 T Olive Oil
- Cojita Cheese
- 1 C Plain Greek Yogurt
- 1 Avocado
- Juice of 1/2 Lime
- Pinch of Lime Zest
- 1 Packet of Ranch Powder
- 1 T Cilantro optional
- 1/4 tsp Chipotle Chili Pepper
- 1 tsp Smoked Paprika
- 1 tsp Dry Mustard
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Celery Salt
- Wash and cut russet potatoes into steak fry size, about 1/4 inch thick.
- Toss in olive oil and place cut potatoes on baking sheet with parchment paper or foil.
- Sprinkle potatoes with Chipotle rub and lightly toss.
- Bake at 425 deg. F for 40 minutes, or till fork tender. For extra crispiness, turn the heat up to broil during the last few mins of cooking. (But watch closely!)
- Serve hot with a side of dipping sauce.
- Garnish with crumbled Cojita cheese and cilantro.
- Place all ingredients in a blender and pulse till smooth.
- Mix together chipotle, paprika, mustard, cumin, salt, garlic and onion powder, celery salt. Store in an airtight container and can be used on anything!