| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Low-fat, Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | md | Baking potatoes, peeled, cut |
| 1 | tb | Vegetable cooking oil |
INSTRUCTIONS
Cut potatoes in strips after peeling. (My note: new potatoes will not bake as well but you could pat them dry with paper towel and try them.) Coat baking sheet with no-stick cooking spray. Put potato strips into large bowl. Drizzle with cooking oil. Toss together well to coat. Arrange on baking sheet. Bake in a single layer in 450 F oven for 15 min. Turn and bake about 10-15 minutes longer. (Note: time depends on thickness, check sooner if you cut them thin.) Test a strip for crispness. Makes 4 servings 1 serving = 35 Cal, trace of fat (3 oz potato about 1 starch/bread exchange. 1 cup cooked diced potato 118 cal, 26.5 gm carb, 3.3 gm protein, .2 gm fat) Source: Company's Coming Light Recipes by Jean Pare, 1993 Alberta Shared by Elizabeth Rodier Aug 93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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