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Ingredients
- 1 Idaho baking potato (about 8 ounce.)
- 2 teaspoon vegetable oil
- Paprika
- Salt (or possibly garlic salt)
Directions
- Scrub potato, but don't pare. Cut in half lengthwise, cut each half into 8 lengthwise wedge-shaped strips. Soak strips in bowl of cool water for 20 min.
- Use shallow, non-stick baking pan, spray with cooking spray. Blot potato strips dry; place in small bowl. Sprinkle with oil and paprika and stir well to coat. Arrange in single layer in pan. Bake at 475 degrees for 20 min, stirring twice.
- Potatoes are cooked when crisp and golden brown outside and tender when tested with a fork. Blot on paper toweling. Sprinkle with salt (garlic pwdr and Parmesan cheese, optional.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 168g | |
| Calories 203 | |
| Calories from Fat 81 | 40% |
| Total Fat 9.14g | 11% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 673mg | 19% |
| Total Carbs 27.91g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.25g | 1% |
| Protein 3.23g | 5% |
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