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| 2 gross | Potatoes |
| 1 Esslöffel | vegetable oil |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | paprika |
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Preheat oven to 450 F degree. Peel potatoes and cut into slices 4 inches long and 1/4 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 30-40 minutes, turning frequently, until gold brown. Empty potatoes onto paper towels. Sprinkle with salt and paprika.
Food Exchange per serving: 1 Starch Exhange + 1/2 Fat Exchange
Cho: 15g; Pro: 2g; Fat: 3g; Cal: 93; Low-sodium diets: Omit salt. Use a seasoned salt substitute, if allowed by your doctor.
Hess, R.D., M.S.
Brought to you and your via Nancy O'brion and her Meal Master
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