Note: This recipe is especially for pregnant and breastfeeding women, but can be a nutritious part of almost anyone's diet.
Prep time: 40 minutes (10 minutes prep + 30 minutes bake time)
- 2 russet potatoes, peeled and cut into 1/4"-1/2" uniform strips
- 1 tbsp. canola oil
- 1/4 tsp. garlic powder
- 1 tsp. dried rosemary leaves
- sea salt and pepper to taste
- Preheat oven to 450º F (232º C).
- Soak peeled and cut potatoes in warm water for 5-10 minutes; dry on paper towels.
- In large bowl, toss potatoes with canola oil, garlic powder, and rosemary.
- Place potatoes in single layer on non-stick jelly roll pan (or other baking dish with sides); season with sea salt and pepper to taste.*
- Bake for 30 minutes until golden brown, turning potatoes once or twice during cooking.
Makes: 4 servings
Serving size: 1/2 potato per serving (number of fries depends on size cut)
Nutritional analysis (per serving):
2 g protein
4 g fat
0.2 g sat. fat
20 g carbohydrate
2 g fiber
0 mg cholesterol
5 mg sodium
18 mg calcium
1 mg iron
15 mcg folic acid
Note: Nutritional analysis may vary depending on ingredient brands used.
*Sodium content of recipe is dependent on amount of salt used during preparation. Analysis is based on no added salt.
Why this recipe is good for pregnant or breastfeeding women:
This recipe is an excellent source of vitamin C, which is an important nutrient for pregnant and breastfeeding women. It's also a healthier alternative to traditional fries, and a great companion to our Mediterranean Turkey Burgers.
Reviewed by: Mary L. Gavin, MD
Date reviewed: May 2009
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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