Baked "french Fries" Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
2 large: Potatoes,
1 tbsp: Vegetable oil,
1/2 tsp: Salt,
1/8 tsp: Paprika,
Directions:
Preheat oven to 450 F degree. Peel potatoes and cut into slices 4
inches long and 1/4 inch wide; place in a bowl of iced water to
crisp. Just before cooking, turn onto paper towel and pat dry. Spread
pieces in one layer of a shallow baking pan. Sprinkle with the
vegetables oil. Shake pan to spread oil evenly over potatoes. Bake
30-40 minutes, turning frequently, until gold brown. Empty potatoes
onto paper towels. Sprinkle with salt and paprika.
Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT EXCHANGE
CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93; Low-sodium diets: Omit salt. Use
a seasoned salt substitute, if allowed by your doctor.
Source: The Art of Cooking for the Diabetic by Mary Abbortt
Hess,R.D.,M.S.
Brought to you and your via Nancy Obrion and her Meal Master
Source from luhu.jp
inches long and 1/4 inch wide; place in a bowl of iced water to
crisp. Just before cooking, turn onto paper towel and pat dry. Spread
pieces in one layer of a shallow baking pan. Sprinkle with the
vegetables oil. Shake pan to spread oil evenly over potatoes. Bake
30-40 minutes, turning frequently, until gold brown. Empty potatoes
onto paper towels. Sprinkle with salt and paprika.
Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT EXCHANGE
CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93; Low-sodium diets: Omit salt. Use
a seasoned salt substitute, if allowed by your doctor.
Source: The Art of Cooking for the Diabetic by Mary Abbortt
Hess,R.D.,M.S.
Brought to you and your via Nancy Obrion and her Meal Master
Source from luhu.jp