SLENDER FRENCH FRIES

4 medium Wisconsin potatoes (about 1 pounds), peeled
2 tablespoons vegetable oil
Salt
Paprika
Mustard Dill Dip (recipe follows)
Tomato Garden Dip (recipe follows)

Cut potatoes into 1/2-inch sticks; place in bowl of ice water to crisp. Drain and pat dry on paper towels.

Arrange sticks in one layer on baking sheet. Sprinkle with oil. Shake pan to coat potatoes with oil.

Bake in 450 degree F oven until golden brown and tender, 30 to 40 minutes, turning frequently. Sprinkle with salt and paprika. Serve plain or with your choice of dipping sauce.

Makes 4 servings

Nutritional Information Per Serving: calories 110, Protein 4 grams, carbohydrate 19 grams, Fat 2 grams

MUSTARD DILL DIP
Makes about 1/3 cup. Calories per tablespoon: 18.

In bowl combine:
1/4 cup unflavored yogurt
2 teaspoons thinly sliced green onions
13 teaspoons prepared mustard
1/4 teaspoon dill weed
1/8 teaspoon sugar
salt and pepper, to taste

Combine all ingredients for the dip together in a bowl; chill.

TOMATO GARDEN DIP
Makes about 1/2 cup. Calories per tablespoon: 10.

1/4 cup coarsely chopped tomato
2 tablespoons chopped green bell pepper
1 tablespoon sliced green onion,
1 tablespoon chopped parsley
1 tablespoons red wine vinegar
1 small clove garlic, pressed

Combine all ingredients for the dip together in a bowl; chill.

From: Recipelink.com
Source: Recipe pamplet: Badger State Games - Eating for Peak Performance, Wisconsin Potato Auxiliary