Southwestern Cheddar Steak Fries

The only thing better than chunky Yukon gold wedges topped with melted cheddar, bell peppers and a sprinkle of cilantro is their 154-calorie count!
Southwestern Cheddar Steak Fries

Photo: Edward Pond

By Nancy S. Hughes

Serves: 4
Hands-on time: 8 minutes
Total time: 27 minutes


  • 1 lb red or Yukon gold potatoes, scrubbed and cut lengthwise into 3/4-inch wedges
  • 1 tbsp extra-virgin olive oil
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 oz finely shredded reduced-fat sharp cheddar cheese
  • 1/3 cup finely chopped red bell pepper
  • 2 tbsp finely chopped cilantro


  1. Preheat oven to 425°F. Line a large baking sheet with foil. Place potatoes on baking sheet, drizzle evenly with oil and toss to coat lightly. In a small bowl, combine paprika, cumin and garlic powder. Sprinkle paprika mixture evenly over both sides of potatoes, then arrange potatoes in a single layer. Bake in center of oven for 10 minutes, then flip and stir, and bake for 7 minutes or until lightly golden and tender when pierced with a fork.
  2. Remove from oven. Sprinkle with salt, cheese and pepper. Bake for 2 minutes more or until cheese has melted slightly. Sprinkle with cilantro and serve immediately for peak flavor.

Nutrients per serving (2/3 cup serving cheddar steak fries): Calories: 154, Total Fat: 5 g, Sat. Fat: 1.5 g, Carbs: 22 g, Fiber: 2 g, Sugars: 0.5 g, Protein: 5 g, Sodium: 187 mg, Cholesterol: 5 mg

Nutritional Bonus: Oranges may get all of the glory, but our southwestern fries also offer an excellent supply of vitamin C – nearly 70% of your daily need. If you’re slacking on your intake of the immunity-booting vitamin now that cold and flu season is long gone, here’s something to ponder: You need vitamin C for the growth and repair of all bodily tissues. Plus, your body doesn’t make or store the nutrient.

Red and Yukon gold potatoes generally weigh 2 to 6 ounces each. When shopping, select taters that weigh about 6 ounces in order to achieve these long spear-like wedges (ideal for holding a substantial helping of our bright toppings!).

  • me

    2/3 cup serving size???? seriously thats about 3 wedges!

    • Diana Brum-Botelho

      If you use smaller potatoes then it makes the serving size seem larger. Also since it’s a pound of potatoes I would go by weight. So if this recipe feeds 4 ppl then each serving size is 1/4 lb

  • More About Lasik

    Awesomee! My lunch tomorrow



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