Recipe - Baked French Fries

2 lg Potatoes
1 tablespoon Vegetable oil;
One half teaspoon Salt
1/8 teaspoon Paprika;

Preheat oven to 450 F degree. Peel potatoes and cut into slices 4
inches long and One fourth 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
3040 minutes, turning frequently, until gold brown. Empty potatoes
onto paper towels. Sprinkle with salt and paprika.

Food Exchange per serving: 1 STARCH EXHANGE + One half FAT EXCHANGE

CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93;
Lowsodium 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip