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'Fried' Potatoes

vegetables, low fat, side dish

1 pound large red or white potatoes
2 tablespoons margarine; melted
1 teaspoon rosemary or oregano

Preheat oven to 400 degrees. Cut the potatoes (leave skins on) into strips about 2 1/2 inches long by 1/4-inch thick. Soak the potatoes in ice water for five minutes. Drain the potatoes, then rinse thoroughly under cold water. Press between paper towels to dry. Transfer potatoes to a bowl, pour melted margarine over the potatoes and toss to coat them. Spray baking sheet with non-stick spray. Spread potatoes onto baking sheet. Bake for 15 minutes; toss and turn; bake for five minutes; add herbs and toss; bake a final five minutes until the potatoes are brown and crisp. Serve immediately. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 150; Fat (grams) 5; Percent calories from fat 30; Percent polyunsaturated 12; Percent saturated 6; Percent monounsaturated 12; Cholesterol (milligrams) 0; Sodium (milligrams) 72; Protein (grams) 2; Carbohydrate (grams) 24; Fiber (grams) 3.

Source: "Mayo Clinic's Virtual Cookbook at" S(Formatted for MC5): "11-27-1999 by Joe Comiskey -"

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Per serving: 51 Calories (kcal); 6g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on weight-control diets may count one serving as: 1 1/2 starch and 1 fat serving. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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