| 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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