| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | American, Fried, Potatoes | 4 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 2 | lb | Large baking potatoes* |
| 1 | t | Olive oil or vegetable oil |
| 1 | Garlic clove, minced | |
| 1 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
INSTRUCTIONS
Heat oven to 450. Line a jelly-roll pan with foil. Coat foil generously with vegetable cooking spray. Scrub potatoes; pat dry. Cut each lengthwise into 1/2 inch-thick slices; cut each slice 1/2-inch wide strips. Toss potatoes in jelly-roll pan with oil, garlic, salt and pepper until well coated. Bake 40 to 45 minutes, turning once or twice with metal spatula, until potatoes are crisp and golden. Serve immediately. Makes 4 Servings. * For sweet potatoes: Peel 2 pounds sweet potatoes, prepare as directed above, except bake 35 to 40 minutes, turning once. Typed by Ethel Snyder <essie49@juno.com> Date: July 24, 1997 Recipe by: Ladies' Home Journal magazine -- April 1996 Posted to MC-Recipe Digest V1 #689 by essie49@juno.com (Ethel R Snyder) on Jul 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 595mg
Potassium: 956.7mg
Carbohydrates: 39.7g
Fiber: 5g
Sugar: 1.8g
Protein: 4.6g