Oven-Roasted Fries

An extremely satisfying incredibly easy, low-fat alternative to French fries. Ketchup does just fine as a condiment, but you may want to gild the lily with horseradish-dill sauce.

SERVES 4

INGREDIENTS:

• 4 baking potatoes, such as Idaho or russet, skin on, halved lengthwise and cut into thick wedges
• 2 tablespoons canola oil
• 2 teaspoons paprika
• Salt and freshly ground black pepper
• Horseradish-Dill Dipping Sauce (optional)

HORSERADISH-DILL DIPPING SAUCE:

MAKES 1 CUP

• 1 cup sour cream (nonfat works fine)
• 1 to 2 tablespoons prepared horseradish
• 2 teaspoons chopped fresh dill
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. Combine the potatoes, oil, paprika, and salt and pepper to taste in a large bowl. Toss to coat. Arrange cut side down in a single layer in the pan.
3. Roast for about 20 minutes, until the potatoes are well browned and crisp, turning once.
4. Serve hot, with the dipping sauce on the side, if desired.

HORSERADISH-DILL DIPPING SAUCE:

1. In a small bowl, combine the sour cream, horseradish, dill, and salt and pepper to taste. Mix well.
2. Let sit for at least 15 minutes to allow the flavor to develop.
3. The sauce is best on the day it is made, but it can be stored in an airtight container in the refrigerator for up to 3 days.