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Ingredientes
- 4 med russet potatoes - (abt 1 3/4 lbs) unpeeled
- 2 Tbsp. canola oil
- 1/4 c. minced fresh parsley
- 2 x garlic cloves chopped Coarse salt to taste
Direcciones
- Position rack in center of oven and preheat to 425 degrees. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well.
- Divide potatoes between 2 large baking sheets; spread in single layer. Bake till potatoes are deep golden, turning and rearranging potatoes frequently, about 40 min.
- Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
- This recipe yields 4 servings.
- Comments: In this baked version of shoestring potatoes, the texture of the fries varies - some are crisp and some soft, but all are delicious.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 64 | 27% |
| Total Fat 7.21g | 9% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 913mg | 26% |
| Total Carbs 39.15g | 10% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.36g | 1% |
| Protein 4.75g | 8% |
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