1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (367g) Recipe makes 3 servings |
||
| Calories 355 | ||
| Calories from Fat 43 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 14mg | 0% | |
| Potassium 1374mg | 39% | |
| Total Carbohydrate 73.0g | 24% | |
| Dietary Fiber 6.5g | 26% | |
| Sugars 3.2g | ||
| Protein 6.8g | 13% | |
Menus using this recipe:
Ingredients
- 8 yukon gold potatoes
- 1-2 tablespoon extra-virgin olive oil (use a good quality - I use Mastero)
- salt
- Pam cooking spray
Directions
1
Wash potatoes and cut them into semi-thin strips.2
Place strips in a bowl and add cool water to cover the potatoes.3
Wash out some of the"starch" and then drain the potatoes well.4
Mix in the olive oil and sprinkle with salt.5
Mix all of the potatoes well so that they all get coated evenly.6
Spray a cookie sheet with PAM and then place the potatoes on top.7
Cook at 350F for approximately 20-25 minutes (more if you want them crunchy and brown) Serve and enjoy!
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Chicken With Tarragon, Garlic & Olives
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Featured Reviews for This Recipe
From: Chef #1374092
On Oct 10, 2009
I used 8 Russet potatoes with 2 T Olive Oil, 1 tsp Garlic Powder, and 1 tsp Seasoned Salt to make mine. They turned out okay. I cooked them about 55 minutes, but they did not turn out as crispy as I prefer. Next time I believe that I may try cutting back on the oil to see if that helps.
From: Mrs. DJ
On Aug 31, 2006
These were outstanding. I use 5 russet potatoes cut into strips, and 1 tsp of lawyers seasoning salt, 1 tsp of garlic powder, fresh ground pepper mixed with the 2 tablespoons of olive oil. I baked them for 40 minutes at 400 degrees and they came out just perfect!! I will definatley make these again and again. I think that these would be great with melted chedder and monterey jack cheese on top. YUM!!
From: itsadingo
On Nov 18, 2003
These were awesome! (I don't deep fry anything, so never considered homeade fries before.) I was interested in it because I liked the idea of using olive oil, which is the healthiest of oils. I followed the suggestions of other reviewers about draining them well and cooking them longer. Mine cooked for about 35-40 minutes and were slightly crispy outside and tender inside. Also, I kept the leftovers in the fridge and reheated them later and they were delicious too.
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