| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | 1 | Servings | |
INGREDIENTS
| 2 1/4 | Baking potatoes, preferably | |
| Idaho | ||
| 1 | Tablespoons, optional up | |
| to 2 | ||
| Vegetable oil spray |
INSTRUCTIONS
Preheat oven to 400 degrees F. To peel or not to peel, is strictly up to the cook. If you don't, scrub and cut potatoes into 1/4-inch sticks. While cutting the potatoes, I keep them in a bowl of cold water in order for potatoes not to turn color. Rinse, drain and dry the potatoes on paper toweling or flour sack towel. At this time, you may place the potatoes in a bowl and toss with 1 to 2 tablespoons of oil. I omit this step and just spray the baking sheet with vegetable oil spray and then spray the potatoes on the baking sheet with the vegetable oil. Bake for 20 minutes, toss and bake an additonal 20 minutes or until golden brown. Toss frequently during the last 10 to 15 minutes. Sprinkle with salt or your favorite seasonings. NOTE: For making chips, slice potatoes crosswise about 1/8-inch thick and bake at 350 degrees . Baking time is around 15 to 20 minutes. Sprinkle with your favorite seasonings. Suggested seasonings: Instead of salt and/or pepper to taste, you can use seasoned salt, dried rosemary, dried thyme or for an Italian flavor, try dried oregano, dried basil and/or grated Parmesan cheese. Posted to recipelu-digest Volume 01 Number 582 by QueenBerta <QueenBerta@aol.com> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2865
Calories From Fat: 1911
Total Fat: 211.7g
Cholesterol: 636mg
Sodium: 411.1mg
Potassium: 2926.3mg
Carbohydrates: 64.3g
Fiber: 8.1g
Sugar: 2.9g
Protein: 164.8g