| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads, Ethnic | 4 | Servings | |
INGREDIENTS
| 1 | lb | Medium Russet Potatoes, |
| Cut Into Julienne Strips | ||
| 1/2 | c | Chopped Red Bell Pepper |
| 1/4 | c | Finely Chopped Green |
| Onions | ||
| 1 | tb | Rice Wine Vinegar |
| 2 | ts | Hoisin Sauce |
| 1 | ts | Sesame Seeds, Toasted |
INSTRUCTIONS
Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels. Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar & Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently. Sprinkle With Sesame Seeds & Serve Immediately. (Fat 1.4. Chol. 0.)
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