French Fries

Servings = 4 | Serving size =about 4 ounces fries

This recipe can be multiplied by 2.

This recipe can easily be multiplied by 2, but must be cooked in two batches. These do not keep very well at all.

1 lb russet potatoes
1 quart chilled water
1 tray ice cubes
1/2 tsp salt
spray canola oil

After the potatoes are peeled and sliced, place them in a mixing bowl with cold water and ice cubes. Soak for 30 minutes.

Preheat oven to 400°F.

After soaking the potatoes, drain them and then pat dry with a paper towel.

Place the potatoes and salt in a zipper bag. Spray the potatoes for about three seconds with the canola oil and seal the zipper bag. Shake to coat the potatoes well with the oil and salt.

Carefully place the potatoes on a non-stick cookie sheet. Avoid the fries touching each other. Spray lightly with the canola oil.

Place the cookie sheet in the oven and allow the potatoes to bake for about 7 minutes. Turn the potatoes at least twice, cooking for about 7 minutes after each turn. Total cooking time will be 20 – 25 minutes.

Serve immediately.

Nutrition Facts

Serving size: one-fourth recipe | Servings 4

Calories 86 | Calories from Fat 1

Amount Per Serving (% Daily Value)

Total Fat 0g (0%) | Saturated Fat 0g (0%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 297 mg (12 %)

Total Carbohydrates 20g (7%) | Sugars 1g

Dietary Fiber 2g (10%) | Protein 2g

Vitamin A 0% | Vitamin C 37 % | Calcium 1% | Iron 5%

Vitamin K 2 mcg  | Potassium  472 mg | Magnesium  26 mg

 
Get the Coumadin Cookbook!