RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2303
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| Recipe Name: |
Oven Fries |
| Source: |
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Submitted by: |
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Last Modified: |
2008-04-15
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons parsley, flat-leaf chopped
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Directions:
Cut potatoes in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges.
Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese. |
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| Nutrition per Serving: |
| Calories: |
559 |
Total Carbs: |
16.4 |
Net Carbs: |
4.3 |
| Cholesterol: |
6.2 |
Fat: |
2.8 |
Protein: |
14.00 |
| Fiber: |
12.05 |
Sodium: |
0.00 |
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