| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Vegtime1 |
4 |
servings |
INGREDIENTS
| 2 |
md |
Baking potatoes |
|
|
Scrubbed |
|
|
(leave peels on if preferred) |
| 2 |
ts |
Melted butter or olive oil |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
4 SERVINGS LACTO/VEGAN
Better than fast-food fries, this healthy homemade version has lots of
flavor with a minimum of fat. As a welcome bonus, the skins can be
left on the potatoes for extra crispness.
Preheat oven to 425 degrees.
Using a sharp knife, cut potatoes lengthwise into 1/4-inch-thick
slices, then cut slices into fry-shaped sticks.
Pour melted butter or oil into medium bowl. Add potato sticks and
toss to coat. Spread on baking sheet. Bake 20 minutes, then turn
potatoes and bake until crisp, about 30 minutes. While still warm,
season with salt and pepper and serve.
PER 1/2-CUP SERVING: 128 CAL.; 2G PROT.; 2G TOTAL FAT (1G SAT. FAT);
260 CARB.; 5MG CHOL.; 29MG SOD.; 2G FIBER.
VARIATIONS:
Sweet Potato Fries: Substitute sweet potatoes for the baking potatoes.
Spicy French Fries: Stir 1/4 teaspoon each cayenne pepper and chili
powder into butter or oil before tossing with potatoes.
Recipe by: Vegetarian Times Magazine, February 1998, page 58
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