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BAKED CRISPY POTATO ES
4
for snack
Servings, about 1/2 cup each, plus 4 servings
1. Lightly coat a 7- by 12- by 1-inch pan with oil.
2. Wash potatoes; cut in half lengthwise.
3
. Place cut sides of potatoes on the oiled pan; rub
potatoes in the oil; turn potatoes over so that
cut sides are facing up.
Potatoes
4 pounds
Vegetable oil
Ground cumin
Red pepper
4 tablespoons
1 teaspoon
1/4 teaspoon
4. Mix cumin and red pepper together; sprinkle
over potatoes.
5. Bake at 400˚ F until potatoes are golden brown
and tender, about 20 minutes.
PREPARATIO N TIME: 10 MINUTES
CO O KING TIME: 20 MINUTES
PER SERVING:
Calories
170
Total fat
5 grams
Saturated fat 1 gram
Cholesterol
Sodium
0
10 milligrams
49
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