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We often take the ultra-low-fat potato and fry it into nutritional oblivion. But it doesn't have to be that way. Here is a makeover of a high-fat spud favorite, great as an appetizer or side dish.
- 5 large russet potatoes
- 1 teaspoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoon freshly grated Parmesan cheese
Preheat the oven to 400 degrees F.
Scrub the potatoes. With a paring knife, remove the skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve the peeled potatoes for another use). Toss the potato skins with oil, paprika, salt and cayenne. Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan. Bake until tender and golden, 25-30 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
196 calories; 2g total fat; 1g total saturated fat; 2mg cholesterol; 202mg sodium; 40g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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