Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Baked "french Fries"

Categories:
cakes

2 large potatoes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon 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 O'brion and her Meal Master

Yield: 5 servings

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