Servings: 2 Active Time: 10 Minutes Total Time: 32 Minutes

INGREDIENTS - BBQ Fries

8 fingerling potatoes (1.5 lbs), halved lengthwise
1 tbs high heat oil (we used Colorado Mills Sunflower Oil - our favorite!)
1/2 tsp smoked paprika
1/2 tsp Stubb’s Bar-B-Q Spice Rub (or your favorite bbq seasoning)
1/4 tsp salt
1/8 tsp garlic powder

INGREDIENTS - Avocado Lime Dip

Yields 1/2 cup

1/4 cup mayo (we love Primal Kitchen’s Avocado Oil Mayo)
1/4 cup fresh avocado
2 tbs fresh lime juice
3/4 tsp fennel powder (seeds will blend perfectly as well)
1/4 cup fresh parsley
1/8 tsp sea salt
1/8 tsp garlic powder

INSTRUCTIONS - BBQ Fries

Preheat oven to 400 degrees. In a large bowl, combine and mix paprika, BBQ seasoning, salt and garlic powder. Add potatoes; toss to coat. Add oil; toss to coat. Place potatoes flat side down on a baking pan and bake for 22 minutes. Serve with dip or alone - these fries are just as tasty all on their own!

Nutrition analysis per serving with skins ~ Calories: 177.5, Fat: 7g, Saturated Fat: 1g, Trans Fat: 0, Cholesterol: 0mg, Sodium: 420mg, Potassium: 622mg, Carbohydrates: 26g, Fiber: 2g, Sugar: 1g, Protein: 3g, Vitamin A: 8%, Vitamin C: 45%, Calcium: 2%, Iron: 6%

INSTRUCTIONS - Avocado Lime Dip

Blend all ingredients until smooth. Refrigerate until ready to serve alongside fries.

Nutritional analysis per serving: Calories: 235.5, Fat: 24.5g, Saturated Fat: 3.5g, Trans Fat: 0, Cholesterol: 20mg, Sodium: 300.5mg, Potassium: 112mg, Carbohydrates: 3g, Fiber: 1.5g, Sugar: 0.5g, Protein: 0.5g, Vitamin A: 3.5%, Vitamin C: 9g, Calcium: 1g, Iron: 1.5g

~ Recipe created for Strohauer Farms by Chef Ron Pickarski of Eco-Cuisine in Boulder, Colorado: www.eco-cuisine.com