Involving kids in cooking increases their interest in healthy eating. Allow little ones to wash and scrub potatoes.

Skinny Fries with Three Dips

1 kg (2½ lb.) baking potatoes (4 large potatoes)

Chili Mayo:
125 mL Western Family light mayonnaise ½ cup
60 mL bottled chili sauce ¼ cup
1 small red (or green) jalapeno, seeded, minced
1 mL chili powder ¼ tsp
Stir all together until blended. Refrigerate until ready to use

Honey Mustard Dip:
125 mL Western Family light mayonnaise ½ cup
25 mL Western Family Dijon mustard 1½ Tbsp
15 mL Western Family honey 1 Tbsp
Stir all together until blended. Refrigerate until ready to use.

Fresh-cut Salsa:
1 large ripe tomato, peeled, seeded, diced 1
1 jalapeno, seeded, minced 1
12 large Kalamata olives, diced 12
60 mL red onion, minced ¼ cup
30 mL cilantro, chopped 2 Tbsp
10 mL Western Classics balsamic vinegar 2 tsp
10 mL Western Classics extra virgin olive oil 2 tsp
salt and pepper to taste
Stir all together until blended. Refrigerate until ready to use.

For fries:
1. Preheat oven to 425° F (220° C).

2. Peel potatoes, cutting into long, thin strips.

3. Place in water and boil until half cooked. Drain completely.

4. Spray or lightly grease a baking sheet. Place empty tray in oven for about 5 minutes to heat.

5. Remove from oven and spread drained potatoes over tray. Replace in oven and roast about 25 to 35 minutes or until browned and crisp. Turn once or twice to brown all sides.

6. Serve at once with the three cold dips.


Makes 4 servings

Nutritional analysis per serving
Calories 315, Protein 5 g, Carbohydrate 58 g, Fat 7 g