These Herb and Spice Baked Potato Fries with Skinny Garlic Aioli offer a delightful twist on the classic potato side dish, combining a medley of herbs and spices to create a burst of flavor in every bite. The russet or Yukon gold potatoes, cut into thin fries, are first coated in olive oil and then tossed with a blend of herbs de Provence, oregano, smoked paprika, chili powder, onion powder, and fresh cracked pepper. The addition of lime zest adds a zesty and refreshing dimension to the fries.

As they bake to perfection in a preheated oven, the aroma of the herbs and spices fills the kitchen, creating anticipation for a tasty and wholesome treat. The result is a batch of golden and crispy potato fries with a satisfying tenderness on the inside. To complement these flavorful fries, a Skinny Garlic Aioli is prepared with light mayonnaise, fat-free Greek yogurt, and crushed garlic, offering a creamy and garlicky dip that enhances the overall experience.

With a nutrition profile that leans towards the lighter side, each serving of these potato fries delivers a balance of carbohydrates, protein, and fiber. The Skinny Garlic Aioli not only adds a creamy texture but also contributes to the dish’s appeal without compromising on health. Whether served as a snack, appetizer, or a side dish, these baked potato fries are a scrumptious and guilt-free indulgence, perfect for sharing or enjoying on your own.

Skinny Baked Seasoned Fries with Garlic Aioli

2 medium potatoes (russet or yukon gold, washed and dried)

2 tsp olive oil

1 tbsp herbs de provence (or use a combo of dried rosemary, thyme, marjoram)

1/4 tsp oregano

1 tsp smoked paprika

1/4 tsp chili powder

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp fresh cracked pepper

fresh lime zest

Skinny Garlic Aioli

2 tbsp light mayonnaise

2 tbsp fat free greek yogurt

1 clove garlic (crushed)


Preheat oven to 400°.

Line baking sheet with foil for easy clean-up.

Lightly coat with cooking spray.

Cut each potato lengthwise into 1/4 inch slices; cut each slice into 1/4 inch fries.

In a large bowl, combine cut potatoes and oil; toss well.

Add rosemary, thyme, garlic and seasoning.

Toss to coat.

Place in a single layer on a lightly greased baking sheet.

Bake uncovered for about 25 minutes or until tender crisp, turning once half way through.

Remove from oven serve with garlic aioli.


Skinny Garlic Aioli Servings: 2 • Serving Size: 2 tbsp • Old Points: 2 pts • Points+: 2 pts Calories: 59.8 • Fat: 4.9 g • Protein: 1.4 g • Carb: 2.3 g • Fiber: 0 g • Sodium: 125.1 mg


Serving: 1potato, Calories: 198kcal, Carbohydrates: 36.1g, Protein: 3.5g, Fat: 5.3g, Sodium: 22.1mg, Fiber: 4g

– WW Points: 8