baked "french fries"

Categories
Diabetic
Vegetable
Side dish
Yield
5 servings
MeasureIngredient
2 larges Potatoes
1 tablespoon Vegetable oil;
½ teaspoon Salt
⅛ teaspoon Paprika;

Preheat oven to 450 F degree. Peel potatoes and cut into slices 4 inches long and ¼ 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 + ½ 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 O'brion and her Meal Master

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