| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Diabetic, Side dishes, Vegetables | 5 | Servings |
INGREDIENTS
| 2 | Potatoes | |
| 1 | T | Vegetable oil |
| 1/2 | t | Salt |
| 1/8 | t | Paprika |
INSTRUCTIONS
Preheat oven to 450 F degree. Peel potatoes and cut into slices 4 inches long and 1/4 inch wide; place in a bowl of iced water to crisp. Just before cooking, turn onto paper towel and pat dry. Spread pieces in one layer of a shallow baking pan. Sprinkle with the vegetables oil. Shake pan to spread oil evenly over potatoes. Bake 30-40 minutes, turning frequently, until gold brown. Empty potatoes onto paper towels. Sprinkle with salt and paprika. Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT EXCHANGE CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93; Low-sodium diets: Omit salt. Use a seasoned salt substitute, if allowed by your doctor. Source: The Art of Cooking for the Diabetic by Mary Abbortt Hess,R.D.,M.S. Brought to you and your via Nancy O'brion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 237mg
Potassium: 311.2mg
Carbohydrates: 12.9g
Fiber: 1.6g
Sugar: <1g
Protein: 1.5g