Garlic and Cumin-Seasoned Fries with Chipotle Ketchup

Ingredients

• 1 tablespoon olive oil extravirgin
• 0.3 teaspoon garlic powder 
• 0.3 teaspoon ground chipotle chile powder 
• 0.5 teaspoon ground cumin 
• 0.5 cup catsup 
• 1 teaspoon juice of lime fresh
• 0.3 teaspoon salt 
• 1 teaspoon sugar 
• 2 pounds yukon gold potatoes peeled cut into 1/4-inch strips

Equipment

• bowl
• baking sheet
• oven

Directions

1. Combine first 4 ingredients in a small bowl.
2. Combine cumin, salt, and garlic powder in a large bowl.
3. Preheat oven to 45
4. Place baking sheet in oven.
5. Toss potatoes with oil. Arrange potatoes in a single layer on preheated baking sheet coated with cooking spray.
6. Bake at 450 for 10 minutes. Turn potatoes; bake an additional 5 minutes or until golden and crisp.
7. Add potatoes to cumin mixture; toss gently to coat.
8. Serve immediately with ketchup mixture.