Ingredients
2medium potatoes,russet or yukon gold, washed and dried
2tspolive oil
1tbspherbs de provence,or a combo of dried rosemary, thyme, marjoram
¼tsporegano
1tspsmoked paprika
¼tspchili powder
¼tsponion powder
¼tspgarlic powder
¼tspfresh cracked pepper
Fresh lime zest
2tbsplight mayonnaise
2tbspfat-free Greek yogurt
1garlic clove,crushed
Preparation
Preheat oven to 400 degrees F.
Line baking sheet with foil for easy clean-up.
Lightly coat with cooking spray.
Cut each potato lengthwise into ¼-inch slices; cut each slice into ¼-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.
