At a Glance
- Potato Type: Russet
- Prep Method: null
- Special Requests: Gluten Free, Kid Friendly, Low Fat
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
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.
Ingredients
- 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
Preparation
Preheat oven to 400°F. Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips. (Reserve peeled potatoes for another use.) Toss 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 to 30 minutes.
Calories: 196 Fat: 2g Cholesterol: 2mg Sodium: 202mg Vitamin C: 27% Fiber: 4g Protein: 6g Potassium: 1010mg
