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Recipe: Baked French Fries Diabetic
Similar Categories: Baked, French, Fries, Diabetic
BAKED "FRENCH FRIES": Diabetic
Yield: 5 servings
2 lg Potatoes
1 tb Vegetable oil;
1/2 ts Salt
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.
Yield: 5 servings
2 lg Potatoes
1 tb Vegetable oil;
1/2 ts Salt
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.
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