Try this Oven Fries with Mexican Oregano & Avocado Lime Greek Yogurt Sauce recipe, or contribute your own.
Suggest a better descriptionWash your russet potatoes cut them in half and then in thick wedges with the skin on, place them in a bowl with onions and cherry peppers cut in half, add a splash of olive oil enough to coat them all, add Mexican oregano and a bit of lemon thyme, kosher salt and black coarse pepper, mix well with your hands and spread them on a baking tray, baked at 400° F until crispy on the outside and cooked through!
Blend everything until smooth in the food processor; add maldon salt and black pepper to season, taste and serve with your chips. Btw if you add a bit of Spanish paprika to your chips even better just 1-2 tsp!
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Serving Size: 1 (87g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 139 | ||
Calories from Fat: 110 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 21.6mg | 1 % | |
Potassium 282.1mg | 7 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 4.3g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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