- To a large bowl, add potatoes and enough warm water to cover by a few inches; set aside for 20 to 30 minutes. Drain and dry thoroughly. (TIP: You can skip soaking the potatoes if you’re short on time. Fries may not be a crisp, but they’ll still taste great.)
- Arrange oven racks in upper and lower thirds of oven and preheat to 425F. Line 2 large, rimmed baking sheets with nonstick foil or parchment paper. Pile half of potatoes on each sheet. To each sheet, add 1 tbsp oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss potatoes until coated and spread in a single layer. Roast for 20 minutes. Remove from oven and turn over. Return to oven, switching positions of sheets and roast until both sides are golden brown, about 10 minutes.
- Meanwhile, prepare chili: Mist a large saucepan or a wide, deep skillet with cooking spray and heat on medium-high. Add turkey, remaining 1/4 tsp salt and remaining 1/2 tsp black pepper and cook, breaking up with a spoon, until no longer pink, 4 to 5 minutes. Push turkey to edges of pan and add onion to center of pan. Cook, stirring frequently until translucent, about 2 minutes. Add garlic and stir to combine all ingredients and cook until soft, 1 to 2 minutes. Add tomato paste, chile powder, cumin, oregano, cinnamon and cayenne and stir until combined. Add broth and bring to a simmer, stirring frequently. Reduce heat to medium-low and simmer, stirring frequently until thickened, 8 to 10 minutes. Add honey and stir until dissolved.
- Divide fries among serving plates and top evenly with chili, sour cream, cheese and scallions.
- Serving Size 1 1/4 cup fries, 2/3 cup chili, 2 tsp sour cream
- Calories 411
- Carbohydrate Content 52 g
- Cholesterol Content 54 mg
- Fat Content 9 g
- Fiber Content 4 g
- Protein Content 33 g
- Saturated Fat Content 2 g
- Sodium Content 428 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g