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
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.
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
Serving: 1potato, Calories: 198kcal, Carbohydrates: 36.1g, Protein: 3.5g, Fat: 5.3g, Sodium: 22.1mg, Fiber: 4g
– WW Points: 8