Recipes
Nacho Potato Wedges and Dip
Instead of high-fat nacho chips, roast seasoned potato wedges then serve with a salsa dip and low fat yogurt.
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
  • Makes 4 servings
Ingredients:

  • 2 large potatoes
  • 1 to 2 tsp (5 to 10 mL) Tex-mex or Cajun seasoning
  • 1/3 cup (75mL) bottled salsa
  • 2 tbsp (30 mL) light sour cream or light plain yogurt
  • 1/4 cup (50 mL) grated cheddar cheese
Directions:

  1. Preheat oven to 425 F (250 C). Coat a large baking sheet with 1 1/2 tsp (7 mL) canola oil. Cut potatoes into wedges no thicker than 1/2 inch (1 cm). Place in a large bowl and toss with remaining tsp (5 mL) oil. Sprinkle with seasonings to taste, then toss until evenly coated. Turn onto baking sheet in a single layer. Roast in centre of preheated oven, turning halfway through until potatoes are brown and crispy, 25 to 30 minutes.
  2. Meanwhile, spoon salsa into centre of a large dinner plate. Top salsa with light sour cream or light yogurt. Arrange potato wedges around salsa. Sprinkle potatoes with cheese. Serve immediately.
Nutrients per serving:
  • Protein: 4 g
  • Fat: 4 g (or less with light yogurt)
  • Carbohydrate: 18 g
  • Calories:124