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Baked French Fries

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Yield: 5 servings

2 lg Potatoes 1/2 ts Salt
1 tb Vegetable oil; 1/8 ts Paprika;

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

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Comments

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