NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

3 slice turkey bacon

1.25 oz sharp cheddar cheese

0.75 cup non-fat Greek yogurt

1 tsp dried dill

0.5 tsp garlic powder

0.5 tsp onion powder

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Wash and scrub the Russet potato, then slice it into thin, even wedges.

• 3

  In a large bowl, toss the potato wedges with olive oil, sea salt, and black pepper until well coated.

• 4

  Arrange the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.

• 5

  While the potatoes roast, cook the turkey bacon in a skillet over medium heat until crisp, then finely chop into bits.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder to create the ranch dressing.

• 7

  Remove the fries from the oven and sprinkle evenly with the shredded cheddar cheese and bacon bits.

• 8

  Return the pan to the oven for 2-3 minutes until the cheese is completely melted and bubbly.

• 9

  Garnish the hot fries with freshly chopped chives and serve immediately with the chilled Greek yogurt ranch on the side.