Baked Crunchy Potatoes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 ts salt
- 1/2 ts black pepper
- sesame oil
- 1 ts thyme
- 1 ts paprika
- 2 cloves garlic, crushed
- 1 ts rosemary
- 1 ts basil
- 1 ts dried cilantro (or fresh, if
- x few drops olive oil or
- available)
- potatoes)
- 1 ts dill
- 4 to 6 potatoes (i used new
- Carbohydrate 8.37704541666667 g
- Cholesterol 0 mg
- Fat 1.02186833333333 g
- Fiber 3.70826050833861 g
- Protein 1.80964291666667 g
- Saturated Fat 0.194380333333333 g
- Serving Size 1 1 Serving (18g)
- Sodium 5.30327083333333 mg
- Sugar 4.66878490832806 g
- Trans Fat 0.1084345625 g
- Calories 39 calories
Wash potatoes, leave skin on (more nutrients that way) Cut potatoes into small cubes or wedges, about 1/2" to 3/4" (1 - 2 cm) Rinse in cold water and add the oil. Mix seasonings (spices and garlic) in medium plastic container (with lid), or in a plastic bag. Add potatoes, and shake. Place on a baking sheet sprayed with non-stick spray (I used PAM) Bake at 350 for 40 minutes, turning at half-way point. Posted by Shelley Shusterman <sshuster@dragon.achilles.net> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
