email this pageIngredients
4 small russet potatoes
2 tablespoons, plus ¼ teaspoon,
olive oil, divided
Cooking spray
2 teaspoons minced fresh rosemary
1 teaspoon kosher salt
Instructions
2 tablespoons, plus ¼ teaspoon,
olive oil, divided
Cooking spray
2 teaspoons minced fresh rosemary
1 teaspoon kosher salt
1. Preheat oven to 450F.
2. Peel potatoes and cut into 1⁄4-inch wide strips. Blot dry with paper towels. Lightly coat a large baking sheet with cooking spray. Toss potatoes with 2 tablespoons olive oil; spread in a single layer on baking sheet. Bake 35 to 40 minutes, until potatoes are golden and crisp.
3. Warm rosemary with 1⁄4 teaspoon olive oil in a nonstick skillet. Toss with potatoes in a bowl. Sprinkle with salt. Serves 6.
Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php.
"The Healthy Table," March 2006
"The Healthy Table," May 2008
Nutritional Information
2. Peel potatoes and cut into 1⁄4-inch wide strips. Blot dry with paper towels. Lightly coat a large baking sheet with cooking spray. Toss potatoes with 2 tablespoons olive oil; spread in a single layer on baking sheet. Bake 35 to 40 minutes, until potatoes are golden and crisp.
3. Warm rosemary with 1⁄4 teaspoon olive oil in a nonstick skillet. Toss with potatoes in a bowl. Sprinkle with salt. Serves 6.
Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php.
"The Healthy Table," March 2006
"The Healthy Table," May 2008
Per serving: 130 calories, 5g fat, 0mg chol., 2g prot., 20g carbs., 1g fiber, 330mg sodium.
