| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Lowfat, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Russet potatoes, scrubbed | |
| very clean |
INSTRUCTIONS
Preheat oven to 375F. Cut the clean, unpeeled potatoes into strips the size of large french fries, about 1 inch in diameter. Spray a large baking sheet with non-stick cooking spray. Arrange potato strips on baking sheet, being careful not to overlap them. Spray potatoes with the non-stick cooking spray. Bake in preheated oven for about 1 hour and 20 minutes. Turn over after the first 30 minutes. Continue turning every 15 minutes until browned and crisp. Makes 4 servings. *REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones Sent by Pat Hanneman; Recipe provided by Orlando Ramirez <www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and converted by MC_Buster. Recipe by: Jeanne Jones (*see ref) Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13, 1998
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“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”
Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 20.9mg
Potassium: 822.3mg
Carbohydrates: 32.1g
Fiber: 3.4g
Sugar: 1.6g
Protein: 3.9g