Southwest Cheddar Steak Fries:(Clean Eating Magazine)
1 lb red or yukon gold potatoes, cut into 1/4 inch wedges
1 tbsp olive oil
2 tsp smoked paprika
1/2 tsp granulated garlic
1/4 tsp sea salt
1 oz reduced fat shredded cheddar
1/2 cup finely minced red bell pepper
Preheat the oven to 425 and line a baking sheet with foil or parchment paper. Place the potatoes in a ziploc bag. Add the olive oil, paprika, and garlic. Toss inside the bag until all of the potatoes are covered. Arrange the potatoes in a single layer. Bake in the center of the oven for 10 minutes, then flip and stir, baking for 7 more minutes or until lightly golden brown and tender when pierced with a fork.
Remove from the oven and sprinkle with the cheese, pepper, and salt. Bake for 2 more minutes or until slightly melted.